Tilsiter cheese balls with grapes in port

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serves 4-6

Tilsiter balls:

  • 100 g of grated, stale white bread
  • 150 g of cream quark 2 tbs of honey
  • 30 g of liquid butter
  • 2 eggs 1 pinch of salt
  • approx. 50 g of flour
  • 150 g of mild Tilsiter, cut into 15-20 cubes
  • grated pumpernickel
  • brown sugar

grapes in port:

  • 1 tbs of butter
  • 200 g of white grapes, halved
  • 100 mL of white port

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Tilsiter balls:

  1. 1 For the Tilsiter cheese balls: mix the bread, quark, honey, butter, eggs and salt together. Add enough flour for the mixture to be easily mouldable. Mould 15-20 disks by hand, lay the cubes of Tilsiter on top and roll into balls.
  2. 2 Steep the Tilsiter balls in gently simmering water for 10-15 mins. Mix the pumpernickel and a little brown sugar. Drain the cheese balls and swirl them around in the pumpernickel.
  3. 3 Melt the butter in a pan, add the grapes and heat up. Add the port, cook briefly and swirl the grapes around in the juice.
  4. 4 Serve the Tilsiter cheese balls on plates with the grapes and port. Dribble on the juice.

Cheese in this recipe