Hermelines smeared with nut paste, interspersed with slices of nivea, garnished with pieces of nuts and sprigs of thyme, finally covered with oil, served chilled.

Ingredients:

4 pcs hermelines or similar white mould cheeses 2-3 pcs 250 g niva 2-3 tbsp vegetable oil 1 handful walnut kernels several sprigs of thyme white pepper salt Other: walnuts and sprigs of thyme in a jar, oil to pour over

Procedure:

First, make the walnut paste; put a handful of walnut kernels in the blender jar, add a few sprigs of thyme, garlic cloves, drizzle with a little oil, season with salt and pepper, blend everything for a while

.Cut the hermelines lengthwise, brush the inner sides with walnut paste, place slices of niva between the two halves, cover, squeeze a little, you can cut them in half (they will be easy to put in the jar and take out later) and carefully place them in a suitable jar, stack one cheese on top of the other, intersperse with pieces of walnut kernels and sprigs of thyme

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Pour the oil over the cheese in the jars, up to the top

Leave the sealed jars in the fridge for 2 to 3 days, if you are in a hurry, let the cheese stand at room temperature for 24 hours, then serve.

Recommendation:

For a spicy variation, add one or two sliced chillies to the jar with the ermine. Hermelin can also be substituted with another mould cheese, such as camembert.