Neil’s Washed Rind Melt
- 150 gms washed rind cheese, not too ripe
- Dash of white wine (1 tablespoon)
- ½ teaspoon of cornflour
- ½ teaspoon coarsely ground pepper
If cheese is soft and unable to be grated, place in freezer for an hour or two to harden.
Grate the washed rind cheese and place cheese and pepper into a ramekin, place in a pre-warmed oven at 160°C until the cheese starts to bubble (about 20 minutes). Mix the wine and cornflour to a slurry then add to the hot cheese mix and stir in well to a smooth consistency. The Melt is ready for immediate use.
When in season dip lightly steamed asparagus into the mix and enjoy, otherwise, celery sticks and or crusty bread.
Alternatively this can be used instead of cheese sauce over your baked potato or broccoli, cauliflower etc.
Note: If the cheese is very ripe, substitute some washed rind with some Swiss or Raclette.
Some examples of NZ washed rind cheeses are: Ramara, Rouge, Galactic Gold.