The quality of the cheese cream depends on the right choice of sheep`s cheese. I recommend sheep`s cheese that is not too strong and, above all, not too salty. If the cheese is too intense, the ideal aroma can be achieved by adding fresh cheese.
The recipe:
Crumble the sheep cheese into many small pieces. In addition, it has been proven to me that I lightly mash the sheep`s cheese with a fork. Then mix the cream cheese with my Greek spice paste until a slightly reddish cream is formed. Then gently stir in the sheep`s cheese. Personally, I prefer it when small pieces of sheep`s cheese can still be seen in the cream. But if you prefer a homogeneous cream, you can pack everything in the food processor - the taste is still very tasty.
The ideal taste is achieved if the cream is left to steep for at least a day before enjoying. If you eat it beforehand, it is also tasty, but less intense.
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