Cheese Terrine: A Savory Delight For Foodies

A cheese terrine is an ultra-rich, creamy, and smooth dish that is often served as an appetizer or light meal. It is made by layering different types of cheese, such as ricotta, mozzarella, gorgonzola, raclette, goat cheese, and brie, and can be paired with various crackers or breads. The term terrine comes from the French word for a large earthenware pot, referring to the deep rectangular or oval cookware used to create the dish. Today, it also refers to the dish itself, which is often cooked in a water bath and served cold or at room temperature.

Characteristics of Cheese Terrine

Cheese terrine ingredients

A cheese terrine is a simple and easy cheesecake loaf that is ultra-rich, creamy, and smooth. It is made by layering different types of cheese, vegetables, and seasonings, and cooking them in a water bath.

Cheese

The star ingredient of a cheese terrine is, of course, cheese! Different types of cheese can be used, such as cream cheese, ricotta, mozzarella, blue cheese, goat cheese, and brie. The cheese is typically cut into slices or cubes and layered in a loaf pan or terrine dish.

Vegetables

Vegetables commonly used in cheese terrines include capsicums, sun-dried tomatoes, and zucchini. These vegetables are often roasted or grilled to add a smoky flavour to the dish.

Seasonings

Seasonings such as garlic, olive oil, basil, parsley, and black pepper are used to enhance the flavour of the terrine. Other popular seasonings include quatre épices, a French spice mix made from ground pepper, cloves, nutmeg, and ginger, as well as fresh herbs like thyme, sage, and dill.

Other Ingredients

Other ingredients that may be used in a cheese terrine include eggs, sour cream, sugar, heavy cream, and gelatine. The gelatine helps to set the terrine and give it a smooth texture.

How to make a cheese terrine

A cheese terrine is an ultra-rich, creamy, and smooth dish that is perfect for serving at parties. It is made by layering different types of cheese and other ingredients such as vegetables, gelatin, and seasonings. The term "terrine" refers to both the deep rectangular or oval cookware used to make the dish, as well as the dish itself. Here is a step-by-step guide on how to make a delicious cheese terrine:

Ingredients

The ingredients you will need depend on the type of cheese terrine you want to make. For a simple cream cheese terrine, you will need:

• Cream cheese
• Heavy cream or double cream
• Plain yogurt
• Granulated sugar
• Eggs
• Corn starch

For a more complex four-cheese terrine, you will need:

• Raclette cheese
• Fresh unripened goat cheese
• Blue cheese
• Brie cheese or another soft cheese

Additionally, you can add vegetables such as capsicum, sun-dried tomatoes, and herbs like basil and parsley to your terrine.

Preparation

Start by lining your loaf pan or terrine dish with plastic wrap, allowing it to hang over the sides for easy removal later. If you are making a four-cheese terrine, line the bottom and sides of the pan with slices of raclette cheese. For a cream cheese terrine, simply spread the cream cheese mixture in the bottom of the prepared pan.

Layering

The layering process is key to creating a beautiful and tasty cheese terrine. For a four-cheese terrine, spread the goat cheese at the bottom of the pan, pressing firmly. Continue layering with the blue cheese and then the brie cheese, forming three separate layers. If you are making a cream cheese terrine with vegetables, spread a layer of the cream cheese mixture in the pan and add a layer of capsicum. Sprinkle with chopped herbs, garlic, and peppercorns. Continue layering the cream cheese, capsicum, and herbs, finishing with a layer of cream cheese and a sprinkling of herbs.

Refrigeration

Once you have completed the layering process, cover the terrine with plastic wrap and refrigerate it for at least 8 hours or overnight. This will allow the terrine to firm up and the flavours to meld.

Serving

When you are ready to serve the cheese terrine, remove it from the pan and plastic wrap. Cut it into slices using a sharp knife. It is best served cold with toast, crackers, or a green salad. Enjoy your delicious and impressive cheese terrine!

Serving suggestions

A cheese terrine is a rich, creamy, and smooth dish that can be served in a variety of ways. Here are some serving suggestions:

As an Appetizer or Starter

Cheese terrines, especially those made with cream cheese, can be served as an appetizer or starter. They pair well with crackers or bread, offering different textures and flavours. For a simple yet elegant presentation, garnish the serving platter with fresh herbs or edible flowers. You can also serve it with a light wine, such as Sauvignon Blanc or sparkling wine.

With a Salad

A cheese terrine can be served as a light lunch or starter, accompanied by a green leaf salad. For a more substantial meal, include some walnut bread on the side.

As a Main Course

Cheese terrines can also be served as a main course. For a full-course meal, serve the terrine in thick slices on a charcuterie board, along with cured meats, sausages, cheeses, and bread. Blue cheese or goat cheese are popular choices to pair with a cheese terrine. Crusty breads, such as sourdough, rye, or baguettes, also complement the dish well.

For a Lighter Option

For those seeking a lighter option, a vegetarian or foie gras terrine can be served with hot toast, butter, and pickled vegetables such as gherkins or caper berries.

Dessert Option

A cream cheese terrine can be served as a dessert, similar to a cheesecake. It pairs well with a blueberry sauce or a dusting of cocoa powder on top.

History of the terrine

The term "terrine" comes from the French word for a "large earthenware pot". Historically, the word "terrine" referred to the container in which the dish was made and served. In the past, these containers were typically made of pottery or earthenware. Over time, the term "terrine" has come to refer to both the cookware and the dish itself.

Terrines, in the context of food, originated in traditional French cuisine. They are similar to pâtés, another French delicacy. Pâtés, which originated in northern and central European cuisines, were a staple in the European countryside during the Middle Ages. At that time, meat, game, and poultry were commonly raised, slaughtered, and prepared for food. Pâtés emerged as an economical and flavourful way to use all parts of the animal.

The French adopted and refined the pâté, introducing more complex flavours and textures, such as the finely ground "mousse". Today, pâté remains a popular dish in France, with many French people consuming it regularly.

Terrines and pâtés are both made from forcemeat and are often confused for each other. However, they are distinct dishes. Terrines are specifically cooked in a terrine mould, which can be made from various materials such as cast iron, ceramic glass, stainless steel, or porcelain. The moulds are typically deep and rectangular or oval-shaped.

Terrines are usually served cold or at room temperature and have a more textured consistency compared to pâtés. They are often made with a variety of meats, including pork, game, and poultry, as well as vegetables and seasonings. Vegetarian terrines are also a delicious option, though they require careful layering of ingredients to ensure a balance of flavours.

Cheese terrines, in particular, have become a popular variation, featuring a combination of cheeses such as raclette, goat cheese, blue cheese, and brie, layered and served with salads, bread, and jams.

Other types of terrine

A cheese terrine is a type of savoury terrine, a French dish that is cooked in a water bath and served in thick slices. Other types of terrine include vegetarian, meat, and seafood options.

Vegetarian Terrines

Vegetarian terrines are made with layered vegetables and can be a delicate task to assemble. Char-grilled or roasted vegetables, such as zucchini, eggplant, red peppers, and mushrooms, are popular choices as they give the dish a strong, smokey flavour. Vegetarian terrines are usually served as appetizers.

Meat Terrines

Meat terrines are typically made with ground meats, organ meats, vegetables, and seasonings. The most popular meat choices are tender meats such as pork, venison, rabbit, and boar, which cook quickly and become more flavourful once cooked. Game meats such as venison and boar are also used. Beef is less preferable as it is too dense and takes longer to cook, and chicken is not flavourful enough, requiring heavy seasoning. An especially popular type of meat terrine is the country terrine, made from pork and liver. This combination works well as the smoothness of liver meat pairs well with coarser pork meat.

Seafood Terrines

Seafood terrines can be made with fish and seafood as the main ingredients. Smoked salmon terrine is a wonderful example and is a great starter for Christmas dinners.

Frequently asked questions