The correct recipe is here but for the record this is my non-authentic, lazy attempt at almogrote.
- 230g of Jarlsberg cheese
- 6 fat garlic cloves, peeled
- 1 tablespoon of black peppercorns, ground to powder in a coffee grinder
- 1 dried Chile de Arbole, ground to powder in a coffee grinder
- 1/2 cup of olive oil
..and to rescue the split sauce..
- 1/4 cup olive oil
- 1 teaspoon sherry vinegar
- 1 egg yolk
Blend the cheese, garlic, salt, pepper and powdered chili to a rice-like consistency. Drizzle the olive oil very slowly into the running blender as though making mayonnaise. I split mine and needed an egg yolk, a teaspoon of sherry vinegar, an egg yolk and an extra 1/4 cup of olive oil to rescue it.
I added the salt as it tasted as though it needed it. The original cheese (Queso de la Gomera) may be salty, which may explain why no extra salt. The amount of pepper looks ridiculous, and tasting the rice-blended cheese, I really thought it was ruined. However, once finished, it is still peppery, but seems to work quite well, especially with the chili.
Anyway the end result tastes really good and will make a great spread for bread and toast, little and often!