(*) A coated pie dish (quiche dish) 22 to 24 cm long, enough for ten to twelve servings Mix well the Gorgonzola al Mascarpone or the cream cheese with the heavy cream (1). Cut the first unit of cheese (1) into small cubes. Add to the gorgonzola or cream cheese mixture. Cut the chives with scissors and mix well.
Grate the second unit of cheese (2): mix well with the grated Sbrinz, the heavy cream (2) and the pistachios.
Chop the pumpernickel in a cutter or with a chopping knife.
Line the pie dish (quiche dish) with plastic wrap. Sprinkle the bottom with one-third of the pumpernickel crumbs. Spread the amount with the cheese cubes evenly on top. Sprinkle the second third of pumpernickel on top and press lightly into the cheese. Add the amount with the pistachios on top. Finish with pumpernickel.
Leave the tureen to cool, but remove from the refrigerator a good half hour before serving so that the cheese can develop its aroma.
Tip: If you serve the cheese terrine as a small meal, potatoes in their skins and leaf salad go well with it.
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Our tip: Always use fresh chives if possible!
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