Cheese terrine

Ingredients for 1 servings:

• 250 g Gorgonzola al Mascarpone
• ½ dl double cream
• 300 g cheese, to taste (e.g. Gouda or Gruyère), grated
• 1 bunch chives, in rolls
• 250 g Cheddar cheese, red, in small cubes
• 50 g cheese, grated Sbrinz
• 1 dl double cream
• 50 g chopped pistachios
• 5 slice(s) pumpernickel, crumbled

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Mix all ingredients, from the Gorgonzola to the chives, thoroughly. Mix all ingredients, from the Cheddar to the pistachios thoroughly. Line a cake tin with cling film. Cover the base with one-third of the pumpernickel crumbs, spread the first cheese mixture over it, then cover with the second third of the crumbs, pressing down lightly. Spread the second cheese mixture on top and finish with the final third of the pumpernickel, pressing down lightly again. Chill the terrine in the refrigerator for at least 4 hours. Remove and turn out about 30 minutes before serving. Can be served with some salad as a starter or with grapes as a dessert.