Cheese Rectangle

Name: Cheese Rectangle
Ingredients: 2 cups of creamy cheese; 250 g of ricotta; 1 box of melted cheese; 120 g of Roquefort-style cheese; 2 tablespoons of mustard; salt and pepper to taste; coating; 250 g of ricotta; 1/4 cup of milk; 3 hard-boiled eggs, chopped; chopped parsley

1
2 cups of creamy cheese
2
250 g of ricotta
3
1 box of melted cheese
4
120 g of Roquefort-style cheese
5
2 tablespoons of mustard
6
salt and pepper to taste
7
coating
8
250 g of ricotta
9
1/4 cup of milk
10
3 hard-boiled eggs, chopped
11
chopped parsley

Ingredients

1
2 cups of creamy cheese
2
250 g of ricotta
3
1 box of melted cheese
4
120 g of Roquefort-style cheese
5
2 tablespoons of mustard
6
salt and pepper to taste
7
coating
8
250 g of ricotta
9
1/4 cup of milk
10
3 hard-boiled eggs, chopped
11
chopped parsley

Directions

1
To prepare the cheese mixture, beat all the ingredients until you get a homogeneous mass
2
Spread the cheese mixture over a sheet of aluminum foil about 50 cm long
3
With a spatula, shape into a rectangle
4
Wrap in aluminum foil and refrigerate until firm
5
For the coating, beat ricotta with milk
6
Spread over the cheese block
7
Pike egg whites and yolks and sprinkle over the cheese block as shown in the photograph
8
On the sides, sprinkle chopped parsley
9
If you can't find ricotta for the coating, grate fresh Minas cheese or cover only with a thin layer of paté
10
To freeze: wrap in thick aluminum foil and place in the freezer
11
It cannot be stored in the freezer for more than 4 weeks
12
To serve frozen: cut into the portion you want to serve
13
Leave to thaw in the refrigerator for 2-4 hours, or until firm
14
To serve without freezing: serve with salted crackers.