Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 20 servings
Difficulty Level: Intermediate

Ingredients

• 3 lbs. Buholzer Brothers® Brick Cheese (freeze for 1 hour and slice thin)
• 1 cup Chervil, chopped
• 12oz. Wisconsin Mascarpone Cheese
• 1 cup toasted, ground Walnuts
• 1/3 cup Chervil, finely chopped
• 1/3 cup cracked, dried Pink Peppercorns
• 1/3 cup cracked, dried Green Peppercorns

Directions

1. Line 3-1/2″ by 10″ inch pate mold with parchment paper. In the mold, alternately layer semi-soft cheese, soft cheese, chopped chervil and finish with semi-soft cheese layer.
2. Cover and weight pate down with 1 pound can. Chill several hours.
3. Carefully take terrine from mold. Remove paper. Place on plate. Frost pate with thin layer of Mascarpone cheese.
4. Combine walnuts, chervil, and peppercorns. Press onto sides of terrine. Cover and chill.
5. To serve, put 1 or 2 thin slices terrine on each plate. Accompany terrine with balsamic-dressed salad of frisee.