Ingredients for


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  • yeast
  • milk
  • butter
  • flour
  • salt
  • dried tomatoes preserved in oil
  • flat leaf parsley
  • grated Emmentaler AOP
  • eggs
  • 1 almond or olive without stone
  • 1 King's crown
  • as desired: sesame seeds for sprinkling
Star of the dish
Emmentaler AOP Mild/Classic

Crumble the yeast into a small amount of milk and stir until it is dissolved. Melt butter in a frying pan. Remove pan from heat and add the remaining milk. In a bowl, mix together flour and salt. Cut the tomatoes into small pieces. Finely chop parsley. Put to one side 2 tablespoons Emmentaler AOP for sprinkling. Beat the egg. Add half the egg and cheese, then tomato, parsley and the butter/milk mixture to the flour and knead together for around 10 minutes to form a smooth dough.Cover the dough and leave in a warm place until it has doubled in size.

Form a ball shape with a quarter of the dough.Place on a baking tray covered with baking paper. Now form smaller balls with the remaining dough. Put the whole almond into the centre of one of these balls. Arrange the balls in a circle around the larger one. Leave to rise for 20 minutes. Brush with the remaining egg, sprinkle cheese and sesame seeds on top. Bake in a 200 degree Celsius oven on the second lowest shelf for around 30 minutes.

Serve cooled, topped with a paper crown.

«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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