For a start, rinse the raisins and soak in hot water for 10-15 minutes. To grate 150 g of cheese. This amount of cheese we'll need for the cheese plates. Tip: buy good cheese. I took the "experts", it is well melted and when cooled it holds its shape.

On the dry, not greased pan (ceramic or other non-stick coating) sprinkle a handful of grated cheese. The amount of melt cheese depends on how much you want to make plates and what size they should be. If you have large "salad bowls", then take the glasses. If you will be served a La carte, the quantity of grated cheese that you melt, it is necessary to reduce and shape take small cups or stacks. For example, for large salad bowl melt 2-3 tablespoons of cheese, and portion for small plates - 1 tbsp. l Hope I made everything clear. I got a three cheese salad bowls, medium size. So: put the pan with cheese on medium-high heat and heat until the mass is well melted. Once the cheese is melted, hold for another 10-15 seconds on the fire. Now remove the pan from heat and let cool slightly, but not completely... cheese pancake should be warm.

Carefully remove with a spatula the melted cheese, the middle attach it to the bottom of an inverted glass or piles. Press it in firmly to the base and the sides of the glass, but the edges remained free. Hold it for a few seconds. And set aside, until cool. At first glance, it may seem difficult, but everything is done easily and quickly. When I did cheese plates for the first time, it worked for me the first time.

Prepare the filling: leftover cheese to grate on a coarse grater, nuts - on a small grater. With raisins to drain the water, squeeze.

Eggs boil, cool, clean. Separate the whites from the yolks. In a deep bowl, combine grated cheese, raisins, walnuts, squeezed garlic. Add the grated egg yolk, mayonnaise, a little pepper and mix well.

Here's a delicious mixture should be.

Roll the resulting mass balls and lay them on the prepared cheese plates.

Sprinkle "snow" - grated proteins. Original starter "Under the snow" is ready!

Before serving, garnish with lemon wedges.