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Emmenthal cream

Emmenthal cream


200 g Emmental cheese

1 onion

200 g cream quark

4 tablespoons of organic yogurt

1 pinch of caraway seeds

1 pinch of cayenne pepper

1 teaspoon paprika powder, sweet



Grate the cheese finely and peel off the onion and dice finely.

Put the cheese into a bowl together with the cream quark and yoghurt and mix into a smooth cream.

Then add the caraway, cayenne pepper, paprika powder and the onion cubes and mix everything together well. Season with salt. The Emmenthal cream is ready.

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