These mini-bites are perfect as a dessert or aperitif, to whet the appetite or to end a meal. No matter when you serve it, it’s sure to be a success!
Put the Cabrales cheese in a bowl with the cream cheese, milk and salt, and beat well.
Melt the butter in pan, add the flour and stir until you obtain a smooth paste. Then add the cheese mixture and cook over low heat for 15 minutes.
When the 15 minutes are up, place in a dish and leave to cool in the fridge.
When the dough is chilled, cut into portions, coat with beaten egg and breadcrumbs and fry in plenty of hot oil.
Remove and place on a dish with absorbent paper, to drain off the excess oil.
Ingredients for 6 people- 250g Cabrales cheese
- 6 dessert spoons flour
- 750ml milk
- 50g cream cheese
- 2 dessert spoons butter
- 4 whole eggs
- salt
- breadcrumbs
- oil
Spanish cheese from Asturias: Cabrales
Mezcla de leche cruda de vaca, oveja y cabra ó vaca y cabra ó solo vaca. Maduración en cuevas naturales.
Corte blanquecino con pigmentaciones verde-azuladas, producidas por el Penicillium. Aromas intensos de maduración, con toques de volátiles. En boca, fundente, pastoso, sabores complejos equilibrados, ligero picor. Regusto persistente manteniendo equilibrio y agradable sabor.
