Drain the curd on a sieve for one night. For the dough, mix two eggs with melted fat. Stir dry yeast with milk. Add to the eggs form. Add flour and salt and knead everything together into a soft dough. Cover and let rise in a warm place for about half an hour, until about doubled in size.
For the filling, dice the Gouda and Tilsiter. Cut the white rind of the Camenbert into small pieces. Dice the cheese as well. Mix the Camenbert, Tilsiter, Gouda, curd cheese and the remaining eggs.
Roll out the dough on a little flour to a circle about 30 centimeters in diameter. Spread the filling evenly, leaving a margin about the width of your thumb. Pull the dough from the edge over the filling. Place the bread on a baking tray lined with baking parchment. Place in a cold oven, set to 200 °C/gas mark 3 and bake for about 40 minutes until light brown.
Per person about 3558 joules/850 calories
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