Cheese terrine

My mother-in-law makes this for special occasions.

Ingredients:

360 ml soft butter

50 ml herbed cottage cheese

30 ml fresh parsley

50 ml brandy

salt & pepper

150 g mozzarella, grated fine

150 g smooth cottage cheese

2 cloves garlic, in paste

1.5 t paprika

250 gram emmenthaler in slices

Divide soft butter into 3. Mix one third with the herbed cheese and add parsley, half of the brandy, salt and pepper and mix. 

Mix mozzarella, cottage cheese, garlic, rest of the brandy, salt and pepper until smooth.

Mix the other 2/3 of the butter with the paprika and salt.

In a bread pan covered in baking paper and oiled, layer 1/4 of the emmenthaler slices so they slightly overlap. Add herbed mixture and smooth on top. Add more emmenthaler, add paprika butter and smooth and cover with more emmenthaler. Add mozzarella on top and cover with last of the emmenthaler. Cover in more baking paper and cool for 4 hours.

Remove baking paper on top and invert onto a serving platter. Cut slices and serve with french loaf or sourdough.