Soften and mix the cheese and milk in a blender.

Whisk the cream until soft peaks form.

Fold carefully into the cheese mixture and season with black pepper.

Put the mousse in the fridge for approx. 1 hour.

Place approx. 1 large tablespoonful of mousse onto the bottom of a glass bowl and garnish with chopped herbs and red onion.

Cut the Malax Loaf into triangular-shaped breadsticks and stick them in the mousse upright.

The tapas are ready to serve.

Recipe: Malax Loaf’s head chef Antti Puromies