Garlic Cheese
Recipe courtesy Sally Grainger

FMM: This looks like Virgil's Moretum.

2 heads (20 cloves) garlic
225g/8oz pecorino romano cheese
1 large handful of coriander leaves
2 teaspoons chopped fresh rue (or dried if necessary)
2 heaped teaspoons chopped fresh celery leaf
1 teaspoon salt
15ml/1 tablespoon olive oil

Peel and roughly chop the garlic. Grate the cheese. Roughly chop the herbs. If you are grinding by hand, start with the garlic and salt; break it down to a smooth pulp, then add the cheese and herbs. When you have a smooth mixture add the liquids and mix well. Gather the mixture together and chill. If you are using a food processor to make the garlic cheese, add all the solid ingredients and process until the mixture is smooth in texture, then add the liquids. Serve the cheese smeared onto crusty bread as a snack.

Serves 6