Cheese terrine coated with schüttelbrot and garnished with caramelised apple wedges and blossom honey

The delicious cheese terrine recipe with caramelized apple slices and blossom honey is very easy to imitate

Basic information

  • Preparation time: 00:20 h.
  • Persons: 4


    • 1 gelatine leaf 
    • 200 ml milk 
    • 100 g Marienberg cheese 
    • 150 g any tasty mountain cheese 
    • 100 ml cream 
    • pinch of salt 
    • 1 Schüttelbrot crispbread, grated 
    • 2 apples (Golden Delicious) 
    • 1 tbsp sugar 
    • juice of 1 lemon 100 ml
    • cloudy apple juice 
    • 1 tsp honey fresh herbs to garnish


Soak the gelatine in plenty of cold water. Warm the milk, season with salt and then whizz in the blender with the diced cheeses.  Warm through 3 tbsps cream, dissolve the gelatine leaf in it and then stir in the still lukewarm cheese mixture. Leave the cheese mixture in a bowl and allow to cool down. Before it begins to curdle, fold in the lightly whipped cream.Pour the cheese mixture into a terrine tin lined with clingfilm and leave in a cool place for about 2 hours. Peel the apples and cut into equal-sized wedges. Caramelise the sugar and then deglaze with lemon juice and apple juice. Add the apple wedges and leave to simmer  for 3–5 minutes. Tip the terrine out of the tin, remove the clingfilm and sprinkle over grated schüttelbrot. Cut the terrine into slices and arrange on a plate with the apple wedges. Drizzle with honey, garnish and serve. Preparation time: 20 minutes

A special tip:

Wine recommendation: South Tyrolean Sauvignon

Additional information

Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)


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