4 persons

1 bunch of small carrots
3 tbsp olive oil
2 tsp ground coriander seeds
Salt and pepper

1 l buttermilk
1 tbsp coarse mustard
Salt and pepper

Fresh Vervain (lemon verbena)

In a saucepan, warm the buttermilk up to approx. 75 degrees in the Forno. This also gives the fresh cheese a slightly smoked taste. Alternatively, you can smoke it for a couple of minutes.

The buttermilk now splits. Strain it through a cloth, so that the whey ends up in a bowl. This takes 3-4 hours.

Stir the cheese with coarse mustard and season with salt and pepper.

Split the carrots lengthwise and turn in olive oil, salt, pepper and ground coriander seeds. Grill under a high heat for approx. 10 minutes. Let them gain a little colour.

Arrange the fresh cheese on a plate, lay the slightly cooled carrots on top and finish off with fresh vervain and a little oil.