Every year, the same question arises – what to cook for Christmas and New Year’s Eve? We have a tip for you. Ivo Adam, top chef and director of Casino Bern, knows the culinary versatility of Emmentaler AOP and has exclusively created three dishes with Emmentaler AOP. Thanks to eight different maturation stages, it is excellently suited for both cold and hot cuisine – and for a culinary surprise in the holiday menu. Whether it’s mountain potatoes with cave-aged Emmentaler AOP crème and black walnuts, open Coq au Vin raviolo with Emmentaler AOP Surchoix or Emmentaler AOP URTYP buttermilk foam with sweet and sour pumpkin spheres, all three recipes have one thing in common: They are easy to prepare and have that special something. Enjoy cooking and bon appétit!
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Hands on for your Brand
Hands on for your Brand
