Recipe: Peppery Cheese Loaf

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Peppery Cheese Loaf

8 oz grated Cheddar cheese

2 1/2 cups milk

2 whole onions

2 cups cubed, stale bread

1 bay leaf

2 cloves

2 eggs

a dash of nutmeg

generous, fresh-ground black pepper

Pour the milk into a mixing bowl, placing the onions, bay leaf and cloves in with it for approximately 12 minutes. Do not heat. Butter or oil a souffle dish and alternate layers of Cheddar and bread cubes, peppering each layer of cheese generously according to taste. Top with a layer of cheese Retrieve onions, cloves, and bay leaf from the milk and dispose of them. Beat the two eggs and stir them into the milk along with the nutmeg. Pour the mixture over the cheese and bread cubes and bake for 30 minutes in a 350 degrees oven.

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