Cheese Valley

Stir the butter until it forms peaks. Finely grate both cheeses and stir in. Add flour and salt. Stir in paprika, egg, mustard and cayenne bell pepper and add as well. Knead everything into a smooth dough. Shape into rolls about three centimeters thick, wrap in plastic wrap and refrigerate for at least thirty minutes.

Cut the cheese rolls into slices about 1 cm thick and place them on a baking sheet covered with parchment paper. Mix cream and egg yolk and brush the rolls with it. Sprinkle poppy seeds, caraway seeds and sesame seeds over one third of the pastry. Let them cool for another fifteen minutes before baking.

Bake the cheese thalers in the oven heated to 200 °C for twelve to fifteen minutes.

The pastry tastes best when still slightly warm, e.g. as an aperitif. They can also be baked again at 180 °C for about two minutes.

The cheese doughnuts can be prepared in the same way in half the mass. In a well-sealed Guetzli tin they can be kept fresh for 2-3 weeks without any problems.

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