Ingredients for 4 Portions

2 red peppers
1 yellow pepper
2 red onions
1-2 tbsp oil from the sun-dried tomatoes
Salt, pepper
3 tbsp red wine vinegar
5 tbsp olive oil
50 g sun-dried tomatoes in oil
250 g Emmentaler AOP
2 bunches of basil
30 g black olives

Star of the dish
Emmentaler AOP Mild/Classic


Halve the peppers, deseed and cut into 5mm thin strips. Slice the onions. Heat the oil from the sun-dried tomatoes in a frying pan. Fry the pepper and onions in the oil, season with salt and pepper.

Stir together the vinegar and olive oil, salt and pepper, add the peppers and onions and leave to cool..

Cut the sun-dried tomatoes in strips. Cut the Emmentaler AOP in cubes. Pick the basil leaves from the stalk. Add all the ingredients to the pepper mix and combine 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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