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Veal and Swiss From Here Loaf

6 portions


  • 75 ml (1/3 cup) breadcrumbs
  • 180 ml (3/4 cup) milk
  • 450 g (1 lb) lean minced veal
  • 1 egg
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 250 ml (1 cup) of Swiss From Here, grated
  • Salt and freshly ground pepper

Red pepper coulis

  • 1 jar, 285 g (10 oz) roasted red peppers
  • 1 garlic clove
  • 15 ml (1 tbsp.) sugar
  • 15 ml (1 tbsp.) basil
  • 45 ml (3 tbsp.) olive oil
  • Salt and freshly ground pepper

Mango and coriander salsa

  • 1 mango, in small cubes
  • 1 tomato, seeded and cut in small cubes
  • 1 shallot, finely chopped
  • 60 ml (1/4 cup) fresh coriander, chopped
  • 15 ml (1 tbsp.) balsamic vinegar
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 350ºF (175ºC).
  • In a large bowl, combine breadcrumbs, milk, salt and pepper. Mix well.
  • Let rest 10 minutes until the breadcrumbs absorb milk.
  • Incorporate minced veal in the breadcrumb mixture.
  • Add egg, garlic, onion, parsley and Swiss From Here. Add salt and pepper.
  • Put the preparation in a bread pan and cook for 1 hour 30 minutes.

Red pepper coulis

  • Put all the ingredients in a blender and purée.

Mango and coriander salsa

  • Mix all the ingredients.


  • Try this recipe with an Cheddar From Here and replace the red pepper coulis with a store-bought salsa or a mango and coriander salsa.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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