Cheese Shields
Category : Appetizer
Preparation time :
1h40
Total time :
2h00
Portions :
4
- 100 g butter, softened
- 250 g mature Emmenthal AOC, grated
- 170 g flour
- 1 egg
- 1/2 tsp. paprika
- 1/2 tsp. mustard powder
- A little cayenne pepper
- 2 pinches salt
- 50 ml milk or cream
- Cumin
- Poppy seeds
- Coarse salt
- Blanched almonds
DIRECTIONS :
Beat butter into a mousse and mix with Emmenthal AOC.
Add flour, egg, and spices, and knead into a smooth paste.
Make 4–5 cm thick rolls, wrap in paper, and let stand for 1 hour in the fridge.
Cut into 1 cm thick medallions and set on a tray covered in parchment paper.
Brush with milk or cream and garnish with 1/4 cumin, 1/4 poppy seeds, 1/4 coarse salt, and 1/4 almonds.
Bake in an oven preheated to 200°C for 15–20 minutes.
Last comments
07 Nov 07:25
Excellent, a nice flavour and density!
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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20 Nov 18:30
Oh my gosh these are so good, my husband loved them.