Serve with crunchy bread and a drizzle of honey.
Grind the macadamias in a mortar and pestle to form a smooth paste.
Add the pink peppercorns, salt, sugar and pound to lightly crush the peppercorns.
Transfer to a bowl and mix in the whey.
Spoon the mixture into a piece of muslin, gather up the edges and then tie with string.
Suspend the cheese over a bowl for 2 days giving it enough time to ferment.
Taste the cheese daily and decide on when the flavor is right.
Serve with honey and crunchy bread.
You can make your own acid whey by draining full fat plain Greek yoghurt in a clean chux cloth or muslin overnight. The liquid that drains off is the whey.
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