Cheese Terrines

Terrines aux Fromages

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Roquefort and laguiole are two of the great cheeses of the French Southwest. Put them together, as in this recipe, and you will have something truly sublime. For a slightly less ethereal experience, other excellent blue cheeses can be used in place of Roquefort, and a really good French Cantal or California Monterey Jack can be substituted for the Laguiole. This terrine is not unlike a soufflé, except that its lightness and unusual creaminess derives from the addition of whipped cream. Serv