All cheeses
Baby cheese
Cheese pieces
Whole cheeses
Organic cheese
Cheese family line
Premium selection
Smoked cheese
Cheese slicers
Cheese graters
Cheese boards
Cheese knives
Other accessories
Cheese gifts
Combined sets
Christmas Gifts
Corporate gifts
Cheese Dips
Mustard
Alcoholic products
Syrup waffles
Chocolate
Honey
Fig Bread
Dried fruit
Cheese stores
Cheese farms
Experiences
Tour operators & guides
Restaurants
Tastings
Recipes
Meeting & Events 
The Henri Willig family farm
Cheese Production Process 
Experience our cheese
CSR
Cheese croquettes
- Brunch Dishes
Appetizers
Cheese Platters - Young Cheese
- 5 pers
- 30 min
Ingredients
- 250 grams grated Henri Willig Gouda cheese
- 500 millilitres vegetable stock
- 75 g unsalted butter
- 100 grams of flour
- 1 clove of garlic
- 1 tablespoon of mustard
- 4 gelatine leaves
- Onion powder, salt and pepper to taste
- 2 eggs
- 50 g flour
- Breadcrumbs
This is how you make about 25 cheese croquettes:
Soak the gelatine in cold water. Meanwhile, melt the butter with the garlic clove in a pan over medium-high heat. Once the butter is melted add the flour and stir until cooked. Keep stirring and then add the stock little by little until everything is absorbed.
Turn off the heat and add the cheese, mustard, onion powder, pepper, soaked gelatine and salt.
Stir well and then put the mixture in a baking dish with foil over it. Leave it to cool for an hour outside the fridge and then another about 4 hours in the fridge.
For breadcrumbs, put the flour, eggs and breadcrumbs each in a separate deep dish. Roll balls of the cheese mixture and pass through the flour, then the egg and then the breadcrumbs. Put them in the fridge for a while and then it's time to deep-fry. About 3 minutes per ball.
