Emmentaler AOP Churros

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Ingredients for 4 servings

To make 250 g of Emmentaler AOP churros dough
▶︎ 125 ml water
▶︎ 50 g butter
▶︎ 75 g flour
▶︎ 100 g Emmentaler AOP Classic
▶︎ 2 eggs
▶︎ 2 g salt
▶︎ 5 g black sesame seeds

Emmentaler AOP sauce
▶︎ 100 g Emmentaler AOP
▶︎ 200 ml single cream
▶︎ 20 g butter
▶︎ 1 egg yolk
▶︎ 1 nutmeg
▶︎ a few pinches salt and pepper

Star of the dish
Emmentaler AOP Mild/Classic

To make 250 g of Emmentaler AOP churros dough

  • Put the water, butter and salt on to boil.
  • Remove from the heat, add the flour and mix thoroughly with a spatula.
  • Return to a low heat and dry the dough for 3 minutes.
  • Remove from the heat, place the dough in a bowl and add the eggs, the Emmentaler AOP and black sesame seeds.
  • Place the dough in a piping bag, and holding it above the fryer (150 degrees), pipe out the churros and fry for approx. 2 minutes. Cook until the churros are golden brown


Emmentaler AOP sauce

  • Start by grating the Emmentaler AOP.
  • Melt the butter in a pan over low heat. Add the single cream.
  • Once it is hot, add the grated cheese.
  • Leave to simmer over low heat for around 7 minutes, stirring regularly, until the sauce becomes smooth.
  • Remove from heat, add the egg yolk to thicken the sauce. Season with a couple of pinches of nutmeg. Add salt and a few grinds of pepper to finish. Mix well.
  • Serve the Emmentaler AOP sauce nice and hot while it is still melted so you can dip your churros.
«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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