Ingredients for 9 servings

200 g Emmentaler AOP
50 g sun-dried tomatoes in oil
1 large bunch flat-leaf parsley
500 g brown flour
2 tsp salt
2 tbsp oil from the tomatoes
20 g yeast
3 dl lukewarm water

Star of the dish
Emmentaler AOP URTYP®

Cut the Emmentalerer AOP and tomatoes in small 5 mm cubes. Finely chop the parsley. Mix the flour and salt in a bowl. Add the oil. Dissolve yeast in water, pour into the bowl and knead everything together to make a smooth dough.

Knead the Emmentaler AOP, tomatoes and parsley into the dough. Cover the bowl with a damp towel. Leave the dough in a warm place for about one hour until it has doubled in size.

Form 8-10 rolls from the dough. Place them on a baking tray covered with greaseproof paper. Leave to rise for another 10 minutes.

Make a cut across the rolls and bake in the centre of a 220 degree hot oven. Bake for 10 minutes. Reduce the heat to 200 degrees and bake for a further 25 minutes. Leave to cool and serve with soup, for example.

«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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