Cheese Filling

Name: Cheese Filling
Yield: 25
Ingredients: 2/3 cup of milk; 2 tablespoons of chopped fresh parsley 1 tablespoon of English mustard; 1 tablespoon of mustard; 1 Renato cheese with approximately 1 kg

1
2/3 cup of milk
2
2 tablespoons of chopped fresh parsley 1 tablespoon of English mustard
3
1 tablespoon of mustard
4
1 Renato cheese with approximately 1 kg

Ingredients

1
2/3 cup of milk
2
2 tablespoons of chopped fresh parsley 1 tablespoon of English mustard
3
1 tablespoon of mustard
4
1 Renato cheese with approximately 1 kg

Directions

1
Cut a lid on the top of the cheese
2
Remove the core with a spoon
3
Blend the pulp in a processor with milk, English sauce, and mustard to obtain a smooth cream
4
Pour the paste into the cheese and sprinkle chopped parsley on top
5
To transport, place the 'lid' and wrap it with plastic film
6
Keep it refrigerated until it's time to consume it
7
Serve with peas, crackers or salted biscuits.