Cuajada with honey & walnuts

Cuajada with honey & walnuts

By
From
Basque
Serves
4-6
Photographer
Laura Edwards

Cuajada is like Marmite – you either love it or you hate it! Well, I love both!

Cuajada, or as it’s called in the Basque Country, mamia, is a type of cheese that is very popular in the north of Spain. Traditionally, it was made with sheep’s milk but is now normally made with raw cow’s milk. Like fromage frais, it’s a smooth cheese with a really creamy and delicate texture.

You can serve it on its own with some fresh walnuts and honey as I have here; I really enjoy it for breakfast. The recipe works with raw milk, which is not difficult to find these days – either online or perhaps at your local market.

Ingredients

Quantity Ingredient
1 litre raw milk
25g rennet
honey, to drizzle
roughly chopped walnuts, to serve

Method

  1. Bring the milk to the boil. Pour into a jug and leave to cool until it reaches 37°C on a digital thermometer, then sprinkle the rennet evenly over the top. Stir gently to dissolve, then pour into four or six individual pots and leave to set and chill for about 4 hours without stirring.
  2. Once set, drizzle with honey, scatter with walnuts and serve.
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