3-lbs assorted Wisconsin Soft and Semi-soft cheeses: Gouda Cheese, Brick Cheese, Edam, Colby-Jack, Herbed Brie; freeze 1 hour and slice thinly 1 c. finely chopped chervil 12-oz. Wisconsin Mascarpone cheese 1 c. toasted ground walnuts 1/3 c. finely chopped chervil 1/3 c. cracked dried pink peppercorns 1/3 c. cracked dried green peppercorns
Line 3 1/2 x 10 inch pâté mold with parchment paper. In the mold, alternately layer semi-soft cheese, soft cheese, chopped chervil and finish with a semi-soft cheese layer. Cover and weight pâté down with 1-lb. can. Chill several hours. Carefully take terrine from mold. Remove paper. Place on plate. Frost pâté with thin layer of Mascarpone cheese. Combine walnuts, chervil and peppercorns. Press onto sides of terrine. Cover and chill. To serve, put 1 or 2 thin slices terrine on each plate. Accompany terrine with balsamic-dressed salad of frisée.