Baked Cubes with Bavaria blu

• 80ml vegetable stock
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 dash sherry
• 1 tablespoon olive oil
• 1 drop walnut oil
• ½ garlic clove, finely chopped
• 1 small lettuce
• 250g Bavaria blu
• 150g semolina flour
• 1 teaspoon sweet paprika
• ½ teaspoon ground caraway
• 1 pinch ground coriander
• freshly ground nutmeg, salt, mill pepper
• 150 ml white wine
• oil to fry

To make the dressing, stir the vegetable stock with both types of vinegar, the sherry, olive oil, walnut oil and garlic. Season with salt, pepper and sugar. Wash the lettuce thoroughly in cold water and drain. Wash the herbs, shake off the water and pick off the leaves from the stalks. Remove the rind from the Bavaria blu and slice into 1 ½ cm cubes. Mix together the flour, paprika and caraway with a pinch of coriander, a pinch of nutmeg and salt and pepper. Carefully dip the cheese cubes in the flour mixture, then in the wine, then again in the flour, once more in the wine and then a final time in the flour.

Fry in hot oil at 170° C for approx. 30 seconds until crisp and drain. Dress the lettuce leaves and herbs with the dressing, arrange on serving plates and sprinkle with the cubes of Bavaria blue.