Wisconsin Cheese Terrine

3 pounds assorted soft and semisoft cheeses: herbed brie, smoked baby Gouda, brick, Edam, Colby-Jack

1 cup finely chopped chervil

12 ounces mascarpone cheese

1 cup toasted ground walnuts

⅓ cup finely chopped chervil

⅓ cup cracked dried pink

peppercorns

⅓ cup cracked dried green peppercorns

Freeze the cheese for 1 hour then slice thinly onto separate plates.

Line a 3½-by-10-inch pate mold (or loaf pan) with parchment paper.

In the mold, alternately layer semisoft cheese, soft cheese, chopped chervil and finish with a semisoft cheese layer. Cover and weight the layers down with 1-pound can. Chill several hours.

Carefully remove terrine from mold and remove parchment. Place on plate. Frost pate with thin layer of mascarpone cheese.

In a small bowl, 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 frisee.

Serves six.

Chef Christopher Gross for the Wisconsin Milk Marketing Board