Emmentaler AOP Waffle

Ingredients

Hinweis

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flour
fresh baker’s yeast
milk at room temperature
eggs, whites and yolks separated
honey, heaped soup spoon
salt, level teaspoon
melted butter
Emmentaler AOP
Pepper, nutmeg

Star of the dish

Emmentaler AOP Mild/Classic

Preparation

Make a well in the flour, crumble the yeast in the centre and dilute it with a little milk.
Mix with enough flour to make a soft dough. Leave to rest for 15 mins.
Then add the rest of the milk, the flour and all the ingredients except the cheese and the egg whites.
Leave to rest in a warm place for at least 2 hours.
Add in the egg whites and Emmentaler AOP.
Cook on a hot waffle maker.

«Enjoy your meal»

«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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