Cheese Terrine with Bresaola

Leave the sultanas to soak in the port wine for approx. 2 hours. Roughly chop the walnuts. Line the terrine dish with cling film. Lay the slices of Bresaola in the terrine so they overlap slightly.

Beat the QimiQ with a balloon whisk until creamy. Add the sultanas, port wine, walnuts and Emmentaler AOP and mix into the QimiQ. Beat the cream until stiff and fold in to the mixture; season with salt and pepper.

Put the cheese mixture in a piping bag. Pipe the mixture into the terrine and press down. Put into the fridge and leave overnight until firm.

Turn the terrine out onto a board and remove the cling film. Cut the terrine into slices. Toast the bread and, using a star-shaped cutter, cut out star shapes.

Recipe tip: Serve with a small leaf salad or leave out the Bresaola and serve the terrine as a cheese dessert.

*Any other dried meat can be used instead of Bresaola.