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  • Menu for 4 persons
  • Preparation time 30 minutes

Preparation

  • Cut the Mangalitsa pork (neck and shoulder meat) into 1 cm cubes.
  • Glaze the veal breast ahead of time and allow to cool completely.
  • Sauté the shallots in the butter with fresh rosemary and thyme.
  • Cool in the refrigerator for 12 hours and chop grill medium [original text appears to have words missing; meaning unclear], whip the cream and season with salt, pepper, and sugar. Garnish with slivered almonds lightly toasted in the oven at 180°C.
  • Poach the terrine in the oven at 75°C until the temperature in the center of the terrine reaches 65°C. If possible, leave the terrine in the same dish it was cooked in and cool in the refrigerator for two days. Cover the terrine securely with plastic wrap. Serve lukewarm between two slices of toast; garnish with the cooked thyme-flavored kohlrabi and a few drops of vinegar.

Ingredients

  • 450 g Mangalitsa pork, neck and shoulder meat
  • 100 g cooked veal breast
  • 20 g shallots
  • 20 g butter
  • 100 ml cream
  • salt, pepper, and 100 g sugar
  • Cognac

Ingredients for garnish

  • Thyme, Kohlrabi Confit, and Tête de Moine AOP Crisp
  • 2 sheets phyllo dough
  • 1 kohlrabi (cut into small even dice and cooked in butter)
  • 3–4 Tête de Moine AOP Rosettes
  • 4 branches fresh thyme
  • salt, pepper, sugar

Did you know ?

  • Video exhibition

    Video exhibition

    From May onwards, the Maison de la Tête de Moine will be hosting a photo exhibition on the Tête de Moine region and archive films on how Tête de Moine was made over 50 years ago. Entry is free of charge.

  • Exposition of cartoons

    Exposition of cartoons

    From April 26, discover an exhibition of caricatures by "Caro", Caroline Rutz, Nidau and Vincent L'Epée, Neuchâtel on Tête de Moine PDO and Raclette du Valais (PDO), guest of honour of the Fête de la Tete de Moine 2023, at the Maison de la Tête de Moine. Admission is free.

  • Festival of the Tête de Moine

    Festival of the Tête de Moine

    The 7th Festival of Tête de Moine took place in Bellelay from May 4th to May 5th 2024.

    Sbrinz AOP will be the guest of honour at the event.

    View the programme (FR-DE)

  • Gift ideas

    Gift ideas

    Please your friends, commercial partners, customers or colleagues with an original Swiss gift.

    More information ...

  • The universe of Tête de Moine

    The universe of Tête de Moine

    Once upon a time there was a cheese like no other. Published to celebrate the 20th anniversary of the PDO certification, this book relates the odyssey of the Tête de Moine.

    More information...

  • «In The Know»

    «In The Know»

    Have you ever eaten flowers made out of cheese?

    Video (facebook) ...

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