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