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Whipped Double Crème White with roasted buckwheat and veggies

Whipped Double Crème White with roasted buckwheat and veggies

4 servings

Like having dessert before dinner – our recipe for whipped Double Crème White cheese with roasted buckwheat and veggies is a sure-fire way to spruce up dinner parties. Taking a hands-on approach to both dining and preparation, fluffed white cheese with sour cream acts as smooth condiments to fresh vegetables in bite-size.

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1. Take the cheese from the fridge at least an hour before it is whipped and served.

2. Carefully remove the outside of the cheese.

3. Mash the cheese with a fork and mix with sour cream and honey.

4. Season with salt and pepper.

5. Melt the butter on a pan and add the buckwheat.

6. 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.

7. Serve the buckwheat and whipped Castello® Double Crème White with fresh and crisp vegetables.

Serving Suggestion

Serving Suggestion

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