By Christopher Gross
Serving Size: 6
3 pounds assorted Wisconsin soft and semi-soft cheeses: Smoked Baby Gouda, Brick, Edam, Colby-Jack, Herbed Brie; freeze 1 hour and slice thinly
1 cup finely chopped chervil
12 ounces Wisconsin Mascarpone Cheese
1 cup toasted ground walnuts
1/3 cup finely chopped chervil
1/3 cup cracked dried pink peppercorns
1/3 cup cracked dried green peppercorns
Line 3 1/2 x 10 inch pâté mold with parchment paper. In the mold, alternately layer semi-soft cheese, soft cheese, chopped chervil and finish with a semi-soft cheese layer. Cover and weight pâté down with 1 pound can. Chill several hours. Carefully take terrine from mold. Remove paper. Place on plate. Frost pâté with thin layer of Mascarpone Cheese. Combine walnuts, chervil and peppercorns. Press onto sides of terrine. Cover and chill.
To serve, put 1 or 2 thin slices terrine on each plate. Accompany terrine with balsamic-dressed salad of frisée.