Cașcaval roll with roasted peppers and olives

Ingredients

• 500 g round cașcaval cheese
• 4000 ml water
• 3 bell peppers
• 3 tablespoons Univer pepper paste
• 4 slices Emmental
• 50 g pitted black olives
• 50 g telemea cheese
• 1 teaspoon dried dill

Preparation

1. Put the wheel of cașcaval, in its original unopened packaging, in a saucepan with 4000 ml water. Heat over low heat for 20 minutes, until the water boils and the cheese becomes soft and pliable. 2. Roast the 3 peppers at 220 °C for 25 minutes, turning them once, until the skin is blackened in places. Peel them and cut them into strips. 3. Open the packaging and place the warm cheese on the work surface. Roll it out with a rolling pin into a sheet. 4. Spread the 3 tablespoons of pepper paste over the sheet. Arrange the 4 slices of Emmental, 50 g pitted black olives, the pepper strips and 50 g crumbled telemea cheese here and there. Sprinkle with 1 teaspoon dried dill. 5. Roll the sheet up tightly, wrap the roll in plastic wrap or baking paper and refrigerate for at least 30 minutes, until the cheese firms up. 6. Slice the roll and serve it cold.