Ingredients for 4 servings

150 g sheep’s milk cheese ripened in brine
1 cup of fresh sheep’s milk cheese
1 garlic clove
200 g pumpkin
Salt, pepper, nutmeg, cinnamon

Preparation

Cut the pumpkin flesh into cubes and lightly sauté in a little oil with salt, nutmeg, and a pinch of cinnamon, then set aside to cool.

Break up sheep’s milk cheese and place in a high-sided bowl with the other ingredients. 

Use a hand blender to achieve a creamy texture and season to taste with salt and pepper. 
 

Preparation time:  approx. 60 min.

cooling time: over night
Level of difficulty: easy

Enjoy! :-)