Sakurabert, système D

GOURMANDE in OSAKA

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A sakura cheese delicately flavored with cherry blossoms. Yes, I shown you one before :

Hokkaido sakura

It was really excellent, but too expensive to buy it often. So I thought of a way to make a slightly simpler sakura cheese, for less than 1/4th of the cost.

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The base is a cheap cheese, quite neutral in taste.

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The flavor comes from sakura blossoms and leaves preserved in salt. I have used them without rinsing.

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I’ve put a leaf under, and a few blossoms on top. Reclosed the package and let it mature 2 weeks in the fridge.

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Then, I tried it…. and that’s great ! The cheese has taken the sakura flavor. So try it someday.

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