Appetizer > Cheese > Swiss

Vacherin Fribourgeois Pâté Recipe

Ingredients with Measurements:
- 1 lb Vacherin Fribourgeois cheese
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots

Special equipment needed:
- Food processor
- Parchment paper
- Loaf pan

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Cut the Vacherin Fribourgeois cheese into small pieces and place them in a food processor.

3. Add the heavy cream, white wine, chopped herbs, salt, and black pepper to the food processor.

4. Pulse the mixture until it is smooth and well combined.

5. Fold in the chopped walnuts, dried cranberries, and chopped dried apricots.

6. Line a loaf pan with parchment paper.

7. Pour the cheese mixture into the loaf pan and smooth the top with a spatula.

8. Bake the pâté for 30-35 minutes, or until it is golden brown on top and set in the center.

9. Remove the pâté from the oven and let it cool for 10-15 minutes.

10. Once the pâté has cooled, remove it from the loaf pan by lifting the parchment paper.

11. Serve the pâté warm or at room temperature.


Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
6-8 servings

Nutritional information:
Calories: 350
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 400mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 6g
Protein: 15g

Substitutions for ingredients:
- Vacherin Fribourgeois cheese can be substituted with another soft cheese, such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- White wine can be substituted with chicken or vegetable broth.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Dried apricots can be substituted with dried figs or prunes.

Variations:
- Add chopped cooked bacon or ham to the pâté mixture for a meatier flavor.
- Top the pâté with sliced fresh fruit, such as apples or pears, before baking.
- Add a drizzle of honey or balsamic glaze to the top of the pâté before serving.

Tips and tricks:
- Make sure the cheese is at room temperature before adding it to the food processor to ensure a smooth mixture.
- Use a high-quality cheese for the best flavor.
- Let the pâté cool for a few minutes before slicing to prevent it from falling apart.
- Serve the pâté with crackers, bread, or sliced fruit for a delicious appetizer.

Storage instructions:
Store leftover pâté in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pâté in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pâté on a platter with crackers, bread, or sliced fruit. Garnish with fresh herbs or a drizzle of honey or balsamic glaze.

Garnishes:
Fresh herbs, sliced fruit, honey, balsamic glaze

Pairings:
Crackers, bread, sliced fruit

Suggested side dishes:
Green salad, roasted vegetables

Troubleshooting advice:
If the pâté is too runny, add more cheese to the mixture. If it is too dry, add more heavy cream.

Food safety advice:
Make sure to use pasteurized cheese and wash your hands and utensils thoroughly before preparing the pâté.

Food history:
Vacherin Fribourgeois cheese is a soft cheese made in the Fribourg region of Switzerland. It has a creamy texture and a mild, nutty flavor.

Flavor profiles:
Creamy, nutty, sweet, savory

Serving suggestions:
Serve the pâté as an appetizer or as part of a cheese board.

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Region: Swiss

Taste: Creamy, Savory, Rich, Aromatic, Tangy, Nutty