River Cottage Australia



Serve with crunchy bread and a drizzle of honey.


  • 200g roasted unsalted macadamia nuts

  • 1 tablespoon pink peppercorns

  • Large pinch salt

  • 1/2 teaspoon sugar

  • 1 tablespoon acid whey


  • 1.

    Grind the macadamias in a mortar and pestle to form a smooth paste.

  • 2.

    Add the pink peppercorns, salt, sugar and pound to lightly crush the peppercorns.

  • 3.

    Transfer to a bowl and mix in the whey.

  • 4.

    Spoon the mixture into a piece of muslin, gather up the edges and then tie with string.

  • 5.

    Suspend the cheese over a bowl for 2 days giving it enough time to ferment.

  • 6.

    Taste the cheese daily and decide on when the flavor is right.

  • 7.

    Serve with honey and crunchy bread.

  • Note:

  • 1.

    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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