BOWL of CHEESE to NUTS 2

01141 CHEESE TERRINE with WALNUTS INGREDIENTS for 6 people: 150 g butter; taleggio's very fat 150, 150 by 150 of gorgonzola, crescenza, 8 slices of fontina, cut some walnuts.

First you have to prepare the butter from the refrigerator and recognizable and allow it to soften for at least 1 or 2 hours.

then put it in a bowl and knock it for a long time with a fork or a wooden spoon to mount it to cream.

Deprived of taleggio crust and put it in another container along with the crescenza; worked the two cheeses with a fork, spappolandoli and mix them together until a smooth cream.

Freed from the gorgonzola crust, put it into another bowl and knock it until it will be creamy; then carefully fold half of whipped butter.

Cassette mould lined with aluminum foil; then you are at the bottom of the mold a few slices of fontina cheese (3 or 4 depending on the size), superimposing them slightly so they form a compact layer.

Spread the butter mixture, fontina & gorgonzola, levelling it well with a spatula.

At this point we need to perform most delicate operation, which is to: UN-shell nuts of Walnut kernels perfectly intact, then you will share in half.

Trained on the creamy butter and gorgonzola a layer of walnuts, slightly spaced.

Spread over the walnuts and creamy crescenza, taleggio levelling it with the spatula.

Make a second layer of walnuts, equal to the previous one; Finally, cover everything with a layer of simple levelling butter well.

Cover the butter with the remaining slices of fontina cheese always slightly overlapping each other.

Press lightly on the surface of the cake, so that the cheese is better amalgamated with each other, and then cover it with aluminum foil.

Put the cake in the refrigerator and allow it to cool for at least 2 hours.

When serving, private paper cake that plays on the surface and remove from pan and onto a serving platter; remove the aluminum foil that wraps then served.

If you want you can decorate the surface with other walnuts.