Cheese Mosaic as a Small Piece of Art on a Plate

I like mosaics. It is fascinating what amazing patterns can be created from many small regular or irregular pieces of stone, glass, mirror, ceramics, shells and all sorts of other materials. When travelling, mosaics can be seen in many corners of the world pretty often, especially the Romans were experts in this art and decorated floors, walls and ceilings with gorgeous mosaics.

I remember for example the mosaics in the Bardo Museum in Tunis, the map of the Holy Land on the floor of the church of Madaba in Jordan, the mosaics in the Basilica of San Vitale in Ravenna in Italy, the turquoise patterns on the beautiful buildings in Samarkand and the magnificent mosaic in the Great Basilica in Plovdiv, Bulgaria.

If you come to Vienna, go to the Minoritenkirche church in the city centre. There is a gigantic mosaic (weighing 20 tons) of the Last Supper – made so precisely that you feel as if you were standing in front of Leonardo da Vinci’s original.

If you are interested in this topic or if you are a fan of Dan Brown’s books, here is a link to my recent article: The Da Vinci Code Hidden in Minorite Church.

However, we can also create a mosaic on a plate. The word appears in the names of some dishes, such as a mosaic cake. I like doing this cheese-vegetable terrine and always look forward to cutting off the first piece and discovering the mosaic pattern. As if coloured glass pieces have been scattered in a kaleidoscope. Its preparation is very easy and the effect guaranteed! 🙂

Cheese Mosaic

We need:

200 g fresh Cottage cheese

200 g cream cheese Philadelphia

1 tbsp chopped parsley

carrots, a stalk of celery, celery, kohlrabi… I recommend trying to choose vegetables of a different colour to make the mosaic more effective. I always use yellow carrots as well.

50 ml pure broth

8 slices of gelatin


Let gelatin swell in cold water. Line a terrine form with the food foil. Cut the vegetables into small pieces, boil in salted water, drain and leave to cool. Mix both kinds of cheese, add the cooled down vegetables and parsley, season with salt and pepper to taste. Heat the broth a little and dissolve the squeezed gelatin in it. Then add it to the cheese-vegetable mixture, gently mix and pour into the prepared form. Leave in the refrigerator for several hours, preferably overnight.

Other vegetable recipes:

Pesto and Potato Pancakes with Wild Garlic

Fried Stuffed Grilled Peppers

Zucchini Waffles

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri



  1. Ingrid z BB

    Mnam, vyzera to fantasticky. Vidim, ze navstena Minoritenkirche a prilahlych oblasti je vyznamne zelatelna.

    1. Ingrid (Post author)

      Inga, si vždy vítaná! 🙂


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