Yields: 20 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty Level: Intermediate

Ingredients:

• 3 lbs. Buholzer Brothers Brick Cheese (freeze one hour and slice thin)
• 1 cup chervil, finely chopped
• 12 oz. Wisconsin Mascarpone Cheese
• 1 cup toasted walnuts, ground
• 1/3 cup chervil, finely chopped
• 1/3 cup cracked, dried pink peppercorns
• 1/3 cup cracked, dried green peppercorns

Directions:

1. Line 3, 1/2″ x 10″ pate mold with parchment paper. In the mold, alternately layer Brick cheese, Mascarpone cheese, chopped chervil, and finish with more Brick Cheese. Cover and weigh pate down with a 1 lb. can.
   Chill for several hours.
2. Carefully take terrine from mold; remove paper and place on plate. Frost plate with thin layer of Mascarpone cheese.
3. Combine walnuts, 1/3 cup chervil, and peppercorns. Press onto sides of terrine. Cover and chill.
4. To serve, put 1-2 thin slices of terrine on each plate. Accompany terrine with balsamic dressed salad.

Compliments of the WMMB.