Schnitzelbank Pot

Name: Schnitzelbank Pot
Ingredients: 8 ounces ripe camembert cheese; 8 ounces Limburger cheese; 2 ounces Roquefort cheese; 1/4 lb butter; 1 tablespoon flour; 1 cup cream; 1/2 cup finely chopped green olives; 1/4 cup canned pimiento, diced; 1 pinch cayenne pepper

9 ingredients

3 steps

Ingredients

8 ounces ripe camembert cheese
8 ounces Limburger cheese
2 ounces Roquefort cheese
1/4 lb butter
1 tablespoon flour
1 cup cream
1/2 cup finely chopped green olives
1/4 cup canned pimiento, diced
1 pinch cayenne pepper

Directions

1

You may remove as much or as little of the Camembert rind as you like, from all to none.
2

Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently.
3

When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.