Season white wine with salt, pepper and sugar. Fold in the oil and add the pickled peppercorns
Cut the cheese into slices. Arrange on plates and sprinkle with the marinade. Leave to infuse briefly
In the meantime clean, wash and dice the pepper. Peel onion and cut into thin rings
Pour the paprika and onion rings over the cheese before serving. Garnish with parsley. Serve with small salted pretzels or pretzels
Drink: cold beer
Tip: Use a semi-dry or dry wine for the marinade of the cheese. Instead of wine you can also use a fine vinegar, e.g. aceto-balsamico or a herb vinegar