Warm Sbrinz AOP cheese and nut terrine with pearl onions

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serves 6

  • for 1 terrine dish of 800 mL capacity
  • soft butter for the terrine dish and the baking paper
  • 30-40 g of chopped pistachios
  • 250 g of freshly grated Sbrinz AOP
  • 5 eggs
  • 2 egg yolks
  • 250 mL of cream
  • white pepper

glazed pearl onions:

  • 1 tbs of sugar
  • 30 pearl onions, peeled
  • 30 g of butter
  • 200 mL of red wine
  • salt
  • salad for garnish

Recipe source

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  1. 1 Butter the terrine dish and line with baking paper to just cover the sides. Spread soft butter on the paper and scatter on the chopped pistachios. They should stick to the butter. Place the dish in the fridge.
  2. 2 Preheat the oven to 150°C. Fill a suitable dish with hot water so that the terrine dish is standing in it up to half its height.
  3. 3 Mix all the ingredients for the terrine and put in the terrine dish. Cover up. Leave to cook in the warm water for about 40 mins. The terrine is ready when it feels firm under finger pressure. Remove from the oven and allow to stand for 20 mins.
  4. 4 Caramelize the sugar in a flat pan for the pearl onions. Add the onions and butter. Deglaze with wine and salt. Cover and cook until soft, then remove the lid and reduce the juice to a syrup.
  5. 5 Turn out the terrine and cut into slices. Serve on plates, garnished with pearl onions and salad.

Cheese in this recipe