Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make cheese moulds use a small sharp knife to pierce holes in the base and sides of 4 styrofoam cups, spacing the holes about 2.5 cm apart. Dampen the coffee filter papers and line each cup with a filter.
Leave all the cheeses at room temperature for about an hour.
Warm the beer in a small pan then take off the heat. Put the cheeses, beer, 1 tsp salt, garlic and a hefty pinch of paprika in a food processor. Blend to smooth, stopping to scrape down the bowl as needed.
Divide the cheese mix between the 4 lined cups. Put the cups on a small rack over a tray or large plate and put in the fridge overnight. the excess liquid will drain out of the moulds.
To serve, unmould each cheese onto a plate, sprinkle with a little more paprika and serve with toasted rye bread and crudités.