Tasting Sessions     
Recipes     

To our Epicurean Cheese Shop
To our accessories area

A lover's spread		Baked cantal zucchini
Banons with sweet and sour sauce		Beaufort cheese soufflé
Blue cheese salad		Cabecou on spices' road
Cooked goats cheese with pears		Cooked sausages with Pont l'Evêque
Crusted forgotten vegetables with Chabichou		Dressed Munster
Dry Valençay dumpling with tomatoe juice		Dumpling of Crottin de Chavignol
Fond d'Or (a golden dish)		Fondue savoyarde
Goat's terrine (cheese loaf) with dried fruits		Gratin d’Annecy
La Pela : a traditionnal Savoyard dish		Layered pastry filled with two salmons
Maki des Garrigues with crispy vegetables		Melted Epoisses over leeks
Munster Quiche		Neufchâtel cheese and pesto with dried tomatoes
Pancakes filled with Comte and nut sauce		Papillotes de Selles sur Cher
Rabbit with Bleu d'Auvergne sauce		Ravioli with Goat's cheese
Ray with Camembert		Reblochon potato pancake
Saint-Nectaire tart		Savory custard tarte with St Nectaire and tomatoes
Savory tartlet with Rocamadour		Scrambled eggs with Mimolette cheese
Sea bream with Cantal cheese		Shoulder of crispy rabbit with Ste Maure
Small open pastry with Munster cheese		Spaghetti with three cheeses
Spicy pears with Bleu de Laqueuille		Steamed oysters with Fourme d’Ambert
Stuffed potatoes with farm made Livarot		Tenderloin steak baked with Chavignol cheese
TheTartiflette		Thinly sliced leek with Crottin de Chavignol
Tournedos of corn and Emmental		Tourte (pie) with Crottin de Chavignol and Comte
Warm apples filled with Brie de Meaux