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Cheese and quark brioche

1. Mix the warm water with the milk and yeast. Add the quark and sugar and leave to stand for 10 minutes. Finally add the salt, soft butter and flour. Knead everything into a smooth dough and let it rest for 30 minutes.
2. Grease the spring form baking tin, halve the dough and press the first part into the tin. Grate 150 g of the cheese over it, chop the parsley and sprinkle over it. Place the other half on top and grate the rest of the cheese over it. Strip off the rosemary leaves and chop coarsely with a knife. Drizzle with olive oil and sprinkle with the rosemary. Bake in the oven at 180°C for about 35 - 40 minutes. Remove from the spring form tin and cut into pieces with a bread knife.
3. Now pour all guests a Grimbergen Ambrée, serve and enjoy in combination with the delectable appetiser.

100 ml warm water
40 ml milk
15 g sugar
120 g curd cheese
½ cube yeast          
60 g butter
450 g flour
200 g fresh Bergkäse [Alpine cheese]
2 tbsp olive oil
½ tsp salt
¼ bunch parsley
3 sprigs rosemary

This mild-tasting brioche enjoyed together with a Grimbergen Ambrée with its hint of caramel and dried plums is an exceptional taste treat.