Whipped Creamy White with roasted buckwheat and veggies

4 servings


  • 1 Creamy White
  • 2 tablespoons sour cream (18 or 38%)
  • 1.5 tsp honey
  • Salt and pepper 
  • 75g whole buckwheat
  • 15g butter
  • Fresh small vegetables like radishes, carrots or green asparagus.


Whipped Creamy White with roasted buckwheat and veggies


A whipped Creamy White dip is the perfect snack on the garden table while waiting for the grill to get hot or perhaps as a fresh addition on the cheese board.

The recipe can also be made with Creamy White with truffles or green peppers. As a wildcard you can also use a Creamy Blue or Danablu. You get the best results - both taste and texture wise, if you take the cheese from the fridge at least an hour before it is whipped and served.

You can also choose to add a few tablespoons finely chopped fresh herbs -parsley, chervil, wild garlic or chives would all do well in it.

Carefully remove the outside of the cheese. Mash the cheese with a fork and mix with sour cream and honey. Taste with salt and pepper. 

Mwlt the butter on a pan and add the buckwheat. Roast the buckwheat at medium heat until it has taken a bit of color. Be aware that it does not burn as it will turn quite bitter.

Serve the buckwheat and whipped Creamy White with fresh and crisp vegetables.

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