Terrineform a 5 dl capacity Spread the baking dish with cling film, this works best if the mold is previously brushed with oil. Then line with Tilsiter slices.
Mix Sbrinz, Gorgonzola, Mascarpone and heavy cream in a baking bowl. Add hard, semi-hard or possibly dates, figs, soft cheese and chives. Season the mixture with salt, pepper and lemon zest.
Fill half of the cheese mixture into the baking dish and press down well. Sprinkle with the nuts and top with a few slices of Tilsit. Spread the remaining cheese mixture evenly on top and cover with leftover Tilsiter slices, repeatedly pressing very firmly. Cover the dish with cling film. Place the cheese tureen in the refrigerator to set.
To serve, turn out the cheese terrine, remove the foil and cut the terrine into tranches.
Tip: Remove the terrine from the refrigerator thirty minutes before serving to allow the cheese flavor to develop.
Our tip: Always use fresh chives if possible!
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