For the emmental cream, cut off cress leaves, wash, drain well and chop finely. Finely grate Emmentaler with a kitchen grater. In a bowl, cream the butter with the white wine.
Then add the Emmentaler and mix well. Season the spread with salt and pepper. Just before serving, fold the cress into the Emmentaler cream.
Preparation Tip:
The best way to grate the cheese is to put it in the freezer for a short time beforehand.
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