Spiced balls with Emmentaler AOP

  • 30 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

4 goat’s cheese
50 g grated Emmentaler AOP for the mixture + 200 g cut into small cubes to decorate
1 dried plum
1 dried apricot
Spices according to taste, for example: curry, paprika, ground caraway, poppy seed
20 g hazelnuts, chopped
20 g pistachios, chopped
20 g dried tomatoes (not preserved in oil), chopped
1 tablespoon parsley, chopped

Star of the dish
Emmentaler AOP specialities
Preparation

Roughly grate some of the Emmentaler AOP using a food processor, put into a bowl and mix well with the goat’s cheese to form a creamy mixture. Using a knife, dice the remaining Emmentaler AOP into very small cubes and place on a plate. Arrange the chopped nuts and spices onto small plates. Cut the dried plum and dried apricot into four pieces each.

With moistened hands, form the cheese mixture into balls: press a piece of plum into the centre of 4 of the balls, close and roll in the palm of the hand; then roll the balls in the cubes of Emmentaler AOP.

Repeat the process with the apricot pieces.

Form the remaining mixture into balls and roll them in the spice mixture or in the nuts; roll them again briefly between the palm of your hands so that everything is mixed well. Finally roll the balls in the cheese cubes.

You can try other combinations or fillings, for example use pieces of fresh fruit (ripe pears, peaches, pitted cherries) or nut kernels (walnuts, pecan nuts, sesame seeds etc.). Refrigerate until ready to serve, remove from the fridge at least fifteen minutes before eating.

«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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