Cheese board with cheese butterflies

Cheese Platters
Young Cheese
Old Cheese
4 pers
60 min

Ingredients

Fenugreek cheese
Red Pesto cheese
Young goat's cheese
Old sheep's cheese
Cow gold' matured cheese
Crunchy cheese biscuits
Black Pepper & Sea Salt Crackers
Fig bread
Raw vegetables and fruit of your choice
Vegetable chips
Unsalted nut mix 'melange royale
Homemade cheese butterflies (recipe in description)

We made this plank for Mother's Day. They actually deserve such a tasty board every day!
Get creative and cut different cheeses into different shapes. Think cubes, dots, strips and so on. Distribute all supplies on the board and give it your own twist.

We made the cheese butterflies based on a recipe by Cees Holtkamp and we used our own cheese for this.

Ingredients:
6 slices of buttercream puff pastry
40 grams of butter
100 grams grated Henri Willig Cow Gold mature cow's cheese
Salt
White pepper
Curry

Preparation:
Take 6 thawed slices of buttercream puff pastry and lay them on top of each other. Roll this out to a slice of about 30x40 cm
Then make the cream. Put 40 grams of butter and 100 grams of grated mature cow cheese together in a bowl and mix until creamy. Make sure the cheese and butter are not cold, otherwise it will not mix together nicely.
Once this is done, season with salt, white pepper and curry.
Spread the cheese cream over the puff pastry but leave a border free over the long side, otherwise there will be a double amount of cream there. Fold the puff pastry inwards. Do this from both sides in 2 steps. So first fold in a strip of about 7 cm on both sides. And then repeat this again until both sides come together.
Then brush one side with egg and fold the parts together.
Now put the dough in the fridge for 1-2 hours to stiffen, so you can cut easily and sharply later.
Remove the dough from the fridge, cut thin 2-4 mm strips and place on a baking tray lined with baking paper. You can make about 50-60 cheese butterflies with this recipe.
Is the baking tray filled? Then bake the butterflies for 20 minutes at 170 °C

Let them cool for a while and serve these pretty butterflies on the cheese board.

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