Cheese Terrine with Bresaola

  • 60 minutes
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Ingredients

Ingredients for 8 Portions

50 g sultanas
2-3 tbs port wine
50 g walnuts
approx. 100 g Bresaola*
250 g QimiQ at room temperature
150 g Emmentaler AOP, grated
150 g Emmentaler AOP, grated
100 ml cream
salt, pepper
8 slices of toast bread

Star of the dish
Emmentaler AOP Mild/Classic
Preparation

Leave the sultanas to soak in the port wine for approx. 2 hours. Roughly chop the walnuts. Line the terrine dish with cling film. Lay the slices of Bresaola in the terrine so they overlap slightly.

Beat the QimiQ with a balloon whisk until creamy. Add the sultanas, port wine, walnuts and Emmentaler AOP and mix into the QimiQ. Beat the cream until stiff and fold in to the mixture; season with salt and pepper.

Put the cheese mixture in a piping bag. Pipe the mixture into the terrine and press down. Put into the fridge and leave overnight until firm.

Turn the terrine out onto a board and remove the cling film. Cut the terrine into slices. Toast the bread and, using a star-shaped cutter, cut out star shapes.

Recipe tip: Serve with a small leaf salad or leave out the Bresaola and serve the terrine as a cheese dessert.

*Any other dried meat can be used instead of Bresaola.

«Enjoy your meal»
Monika_Boesch
«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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