Cheese medallions with a salad of spring vegetables

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Ingredients for


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  • breadcrumbs
  • turnip cabbage
  • kefen
  • red wine vinegar
  • rapeseed oil
  • chives
  • flour
  • baking powder
  • Emmentaler AOP
  • eggs
Star of the dish
Emmentaler AOP Extra

Peel the carrots and kohlrabi. Cut the carrots into 5 mm thick slices and the Kohlrabi into 5 mm thin sticks. Cut the mangetout in half diagonally. Steam the vegetables al dente for 5-7 minutes.

Use the vinegar, oil, salt and pepper to make a dressing. Mix the vegetables with the dressing. Before serving, chop the chives and add.

Mix the flour and baking powder in a dish. Finely grate the Emmentaler AOP. Whisk the eggs. Add the cheese and eggs to the flour, season with salt and pepper, and mix properly. Heat some butter in a non-stick frying pan. Add 1 tbs of batter per medallion and fry golden-yellow on a medium heat for approx. 2 minutes on each side. Keep the cooked medallions warm until they have all been fried.

Dress the salad with the cheese medallions.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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