Cheese in wine aspic with a nut vinaigrette

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serves 2

wine aspic:

  • 150 mL of vegetable or chicken stock
  • 1 spring onion, with stem, cut into thin strips
  • 2-3 radishes, thinly sliced
  • 4 hearts of a baby carrot
  • 3 leaves of gelatine, soaked in cold water
  • 100 mL of dry white wine
  • 100 g of very finely diced Tilsiter cheese
  • a little pepper


  • a little mustard
  • 1 tbs of white wine vinegar
  • 2 tsp of balsamic vinegar
  • 2 tbs of walnut oil
  • salt
  • chives for garnish

Recipe source

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wine aspic:

  1. 1 For the wine aspic: bring the stock to the boil. Briefly dip the spring onion, radishes and carrot hearts into the stock in a sieve. Drain well and put to one side.
  2. 2 Flatten out the gelatine and pour on the hot stock to dissolve it. Add the white wine and put to one side.
  3. 3 Lay out the Tilsiter, onion, radishes and carrot hearts decoratively in deep plates. Add pepper and barely cover with some of the aspic. Allow to jellify slightly in the fridge. Pour on the remaining aspic, cover and put in the fridge for two hours.
  4. 4 Shortly before serving, mix all the ingredients for the vinaigrette, season, and dribble on around the edge of the aspic. Garnish with chives.

Cheese in this recipe