Preparation Mix the buckwheat and wheat flours, eggs, milk, water, and a pinch of salt until smooth. Let the batter rest for 30 min. Melt 40 g of the butter and allow it to cool. Cut the Gruyère AOP into thin slices. Stir the melted butter into the batter. Cut the bacon slices in half […]
Recette tags: Cheese-based
Gruyère AOP Tart with Pears and Pine Nuts
Preparation Preheat the oven to 180°C. Peel the pears, core them, and slice thinly. Drizzle with lemon juice to prevent browning. Grate the Gruyère AOP. In a bowl, mix the eggs, crème fraîche, grated Gruyère, and 1 tablespoon of honey. Season with pepper, nutmeg, and paprika. Mix well. Roll out the shortcrust pastry and place […]
Bread Soufflé with Vacherin Fribourgeois AOP and Gruyère AOP
Preparation Pour the milk over the slices of white bread and let soak for 15 min. Remove any excess liquid that wasn’t absorbed. Cut the Vacherin Fribourgeois AOP into thin slices. Beat the eggs and mix with the Gruyère AOP, then season with salt, pepper, and nutmeg Tomato Sauce Drain the canned tomatoes well and […]
Mountain Soufflé (Soufflé Montagnard)
Preparation Bring the milk to a boil with the salt, then gradually add the semolina, stirring constantly. Cook for 4 to 5 min while continuing to stir. Add the butter, grated Gruyère AOP, and spices. Reduce heat and stir until the cheese is fully melted. Remove from heat, let cool slightly, then stir in the […]
Gruyère-Style Roulades
Préparation Poser les tranches de Gruyère AOP dans une assiette creuse, les arroser de vin blanc et laisser tirer 30 min. Etaler deux par deux les tranches de lard sur le plan de travail, soupoudrer de marjolaine, poser une tranche de Gruyère AOP marinée par-dessus et rouler. Passer dans l’œuf assaisonné puis dans la chapelure, […]
Gruyère AOP Ramequin
Preparation Mix the grated Gruyère AOP with the eggs, milk, and cream. Generously butter a gratin dish and arrange the slices of bread in it. Pour the egg and cheese mixture over the bread. Season with salt and pepper. Bake in a hot oven at 200°C for 40 min. Recipe from the book “Cuisine & […]
Fribourg-Style Quiche
Preparation Roll out the shortcrust pastry and line a buttered baking tin. Prick the base with a fork. Grate both cheeses into a bowl. Sauté the bacon lardons until golden, let cool, then spread them over the pastry base. In a separate bowl, beat the eggs with the grated cheeses, cream, and flour. Mix with […]
Chanterelle and Vacherin Fribourgeois AOP Crêpe Cake
Preparation FillingSet aside 24 nice chanterelles for the garnish and decoration. Finely chop the remaining chanterelles. Heat some canola oil in a pan, sauté the chopped chanterelles, shallots, and garlic. Deglaze with Madeira. Once deglazed, strain the sautéed mixture through a sieve (colander). Do this step over the saucepan you will use for the sauce, […]
Moitié-moitié Fondue
Preparation Grate the Gruyère AOP and cut the Vacherin Fribourgeois AOP into pieces. Mix in the cornstarch. In the fondue pot, heat the white wine with the garlic. Add the cheese mixture and stir until melted and gently boiling. Add kirsch and pepper to taste. Serve with bread or jacket potatoes. […]
Vacherin Fribourgeois AOP Fondue
Preparation Heat the water in a fondue pot. Add the Vacherin Fribourgeois AOP and melt it slowly. Important: Stir constantly and add lukewarm water as needed. The texture should be smooth, creamy, slightly sticky, and pleasantly warm. Vacherin Fribourgeois AOP fondue is served over a candle burner.Important: It should not boil. Serve with bread or […]
