Crème of coarse mustard and mature cheese

Mustard and cheese always go well together. The whole mustard seeds give the crème extra spice. 

Creation by Sander Wever, Hotel Café Restaurant Nap, West-Terschelling.

Crème of coarse mustard and mature cheese

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







mature cheese



salt and pepper



coarse-grained mustard

Preparation method

  • Grate the mature cheese coarsely.
  • Blend the grated cheese together with the mascarpone at 80°C in a thermomixer to form a smooth mixture.
  • Season to taste with salt and pepper.
  • Pour into a deep container and place in the refrigerator to firm up.
  • Fold the mixture with a spatula to keep it smooth and season to taste with the three tablespoons of coarse mustard. 

Serving suggestions

  • As a component in a starter with salmon.
  • As a filling in profiteroles for an amuse-bouche.
  • As a dip for pickled vegetables.

Previous page