GOLDSTEIG cheese board

  • Normal
  • Vegetarian
Frau steht mit Schürze in der Küche und hebt gerade den Topfdeckel an. Auf der Arbeitsfläche sieht man geschnittene Tomaten liegen.

The very finest “Brotzeit”!

Many different types of cheeses are combined with this cheese recipe. Ricotta is mainly used in the cashew cream here. The ricotta carries the flavour of the cashew kernels superbly. Obazda or something similar can also be used as a dip. Sourdough bread or cheese like Emmental or Almdammer taste delicious combined with the dips. The perfect “Brotzeit”! Bavarian finger food, as it were.

About the chef


  1. The GOLDSTEIG Butter with a hand mixer until fluffy.
  2. Wash the parsley, chop it up fine and crush it into a fine puree using a pestle and mortar. Add the parsley puree to the GOLDSTEIG Butter and mix. Season the parsley butter with salt and pepper.
  3. Place the cashew kernels in the vegetable stock and blend into a puree in a mixing jar using a hand blender.
  4. GOLDSTEIG Mascarpone,, GOLDSTEIG Ricotta, and the cashew mix together. Season the dip with salt, pepper and lemon zest.
  5. GOLDSTEIG Ricotta, with GOLDSTEIG Mascarpone, and melted GOLDSTEIG Butter .
  6. Peel the onions, cut them into small cubes and mix them with the rest of the ingredients. Season with ground caraway seeds, salt and pepper.
  7. Clean and wash the radishes and slice them.
  8. Cut the chives into fine rings and sprinkle both of them over the Obatzter as decoration.

Tip: We recommend pretzels or brown bread with this.


For 6 people:

For the cheese board:

For the parsley butter:

For the cashew cream:

For the ricotta Obatzter with radishes and chives:

Recipe download
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