Only 4 or 3 types of cheese can be used for the five-cheese potty, then it becomes a three- or four-cheese potty. The types of cheese and the respective amounts of cheese can also be freely selected. My selection here is particularly spicy and piquant.
Finely grate the individual cheeses or, in the case of softer cheeses, cut them into small pieces with a knife or, if possible, crumble them by hand. This is quite possible with some blue cheeses.
Liquefy 100 g of softened butter a little and add all the ingredients for the ghee to a mixing bowl with all the ingredients except for the butter and stir to a relatively smooth mixture. An electric stir bar (with the slightest rotation) can be helpful here. Chill in the refrigerator.
Melt the 200 g butter in the saucepan over low heat (about 80 - 90 ° C). Remove the coagulated egg white that has settled on the top with a slotted trowel. Line a sieve with cheesecloth soaked in cold water and then wrung out and pour the melted butter through the sieve.
The foam and protein residues are retained even better by the damp and cold cheesecloth. If at some point the white sediment also wants to flow, you have to stop pouring.
Cover the cheese pots, which have now been smoothed out and then refrigerated, about 1/2 cm high with the liquid ghee. This ensures a good air seal and the chilled cheese pots can be kept for 2 - 3 months.
Decorate the surface - the eye is with - with a bay leaf and / or small dried fruits such as apple rings, raisins or cranberries. Store in the refrigerator.
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