10g - Sodium Citrate lOg
3.75g - Salt
4.5g - Iota Carrageenan
1.5g - Kappa Carrageenan
100g - Water (5C)
75g - Wheat Ale
150g - Aged Emmental Cheese
135g - Grated Comte Cheese

Mix the Sodium Citrate, Salt, Iota Carrageenan and Kappa Carrageenan together. With a hand blender, blend the Carrageenan mixture with the Water and the Ale then simmer for 2 mins to fully hydrate. Slowly add the cheese while blending. Pour onto a Greaseproof lined flat tray. Lay another sheet of greaseproof on top and spread to desired thickness. Chill and cut to size. the cheese is now ready to use.

Note - at the stage of adding the cheese you can grate in truffle or add garlic or chopped chillies.