Emmentaler AOP Waffle

Ingredients

Hinweis

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260 g flour
10 g fresh baker’s yeast
340 g milk at room temperature
4 piece eggs, whites and yolks separated
1 tbsp honey, heaped soup spoon
1 tsp salt, level teaspoon
80 g melted butter
200 g 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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Main course

Emmentaler AOP Waffle

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