Munster with Herb Cream

Ingredients

• 1 kg young firm Munster cheese
• 1 bunch chervil
• 600 g crème fraîche
• 150 ml whipping cream
• 1 kg new potatoes
• Salt
• 1 bunch chives

Instructions

1. 1.

   Cut the cheese into 8 slices and place them in a shallow bowl. Pick off two‑thirds of the chervil leaves and roughly chop.

2. 2.

   Whisk together the crème fraîche and cream, fold in the chopped chervil, pour over the cheese, cover with cling film and refrigerate overnight.

3. 3.

   On the next day wash the potatoes, cook in salted water for 20–25 minutes, drain, steam briefly, then peel while still warm.

4. 4.

   Pick off the remaining chervil leaves. Slice the chives into fine ribbons. Before serving sprinkle the cheese with chervil and chives. Serve alongside the peeled potatoes.