Pot Cheese
- Different cheeses
- Beer
- Salt
- 3-4 tablespoons cognac
- Anise
Take remains of different cheeses and place them in beer over night, then grind through a grinder. Cream the mixture fast with a little salt, add 3-4 tablespoons cognac and also a little anise, if the cheese is not spicy. Keep in a jar with lid on tightly.