BUCKWHEAT SOURDOUGH BREAD
Although buckwheat sourdough bread is not a cheese, and is more strictly speaking ... a bread ... here's the recipe anyway.
It's great with all our cheeses, also with honey fresh out of the oven.
600g whole buckwheat (not roasted)
2 tsp sea salt
Oil for greasing pan
1/4 cup seeds of your choice
Soak your buckwheat for 8-12 hours. Drain and rinse it: it will be a bit slimy.
Add 185ml water and salt to your drained buckwheat and blend for a few minutes, making sure you've blended all large pieces. The batter should be pancake consistency, so you might need to add a touch more water.
Ferment in a non-metallic bowl at room temp for around 24 hours (more in cold weather, less in hot).
Grease a loaf pan and sprinkle the bottom and sides with seeds, or line with baking paper.
Leave to rise for 1-3 more hours.
Bake in 175C pre-heated oven for an hour. We went for 45 minutes as we have smaller spring-form pans.
Leave to cool, and eat, smothered in honey or Treetop cheese.