14 Ounce Finely Grated Hard Cheese Rinds 7 Fluid Ounce Heavy Cream 3 1/2 Fluid Ounce melted Butter 3 1/2 Tablespoon Aquavit 1 Tablespoon Caraway Seeds 5 Fluid Ounce Parmesan 5 Fluid Ounce Beecher’s 5 Fluid Ounce Manchego
Note that the butter is melted. Mix all ingredients together well. Salt to taste. Store in a cambro container. Seal well. Refrigerate for at least 1 week before using. For hard cheese mix use 1/3 parmesan, 1/3 beechers, 1/3 manchego