Summary

Ingredients

• 100 g hazelnuts
• 200 g cheddar cheese
• 200 g cheese (Gouda), medium or old
• 200 g crème fraîche
• 4 egg (s)
• 2 teaspoons mustard, medium hot
• Nutmeg, freshly grated
• 1 tablespoon butter, soft, 8 crackers (salt biscuits)

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Instructions

1. Roast the nuts without fat in a pan while turning until golden brown, allow to cool a little, rub off the skins.
2. Finely dice the Cheddar and Gouda. Mix the creme fraiche with the eggs and mustard, season with nutmeg. Grease a small loaf pan (3/4 l content) with butter. Crumble crackers, sprinkle with the shape. Fill the mixed cheese cubes into the mold. As the last layer, spread the nuts on top. Pour the creme fraiche mixture over it.
3. In a preheated oven at 200 degrees on a water bath (fill a juice pan or larger baking pan with boiling water, second shelf from the bottom) let stand for 50-55 minutes. Take the terrine out of the water bath and let it cool down. Place in the refrigerator for at least 1 hour until cut. The terrine is best cut with a wet knife.
4. You can also use other types of cheese - but they have to differ in taste and / or consistency. Instead of hazelnuts, for example, you can use Brazilian nuts - it tastes very fine.