Ingredients

Ingredients for 4 Portions

2 tbsp lemon juice
2 tbsp balsamic vinegar
2 tbsp stock or water
5 tbsp olive oil
Salt, pepper
2 tbsp pine nuts
250 g mature Emmentaler AOP
1 red chili
2 melons
2 bunches basil
150 g rocket
50 g black pitted olives

Star of the dish
Emmentaler AOP URTYP®

Preparation

Stir lemon juice, balsamic vinegar, stock and oil together with some salt and pepper to make a dressing.

Lightly toast the pine nuts in a frying pan without fat. Dice the Emmentaler AOP into approx.1cm size cubes. Cut the chili in half lengthways, remove the seeds and cut into thin strips. Halve the melons, remove the seeds and using a melon baller, make balls from the flesh of the fruit. Tear the basil leaves from the stalks.

Add all the ingredients, including the olives and rocket, to the dressing and mix well.

«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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