Culinary ideas with ALPENHAIN cheese-specialities

Emmentaler en crote
with lamb‘s lettuce


4 pear   halves
4 slices   Rotter Klosterkäse
300 g   Camembert en crote
100 g   wild cranberries


Serves four



1. Clean and wash the lamb‘s lettuce.
2. Wash and peel the potatoes and cook in salt
water. Pour the water off and let the steam evaporate
on the hob.
3. Press the hot potatoes through the press.
4. Stirring continuously, add the bouillon, then the
vinegar and the oil.
5. Cut the shallots into small cubes, fold into the
dressing and add salt and pepper to taste.
6. Cut the crusts off the white bread and cut the
bread into small cubes, melt the butter in a frying
pan and fry the croûtons until golden brown and
then turn out onto absorbent kitchen paper.
7. Fry the bacon cubes slowly in the clarified butter.
8. Prepare the Emmentaler en crote as shown in
the instructions, arrange with the lamb‘s lettuce,
drizzle the dressing over the salad and scatter
the croûtons and bacon over the salad. Garnish
with the wild cranberries..


In the oven:

170° C, approx. 10 to 11 minutes


In the deep fryer:

175° C, approx. 1 to 1 1/2 minutes


nutrition values for 1 portion:

BE   3
kJ   2526
Protein   17.6 g
F   41 g
Carbohydrate   41 g