Recipes
What to cook with our products?
Eighteen simple recipes, from a Sunday-night raclette to a Comté soufflé. Each one lists the products from the selection it uses.
Warm goat's-cheese salad with honey
Oven-golden goat's-milk tomme toasts, honey, walnuts and shavings of dry-cured ham.
Tagliatelle with truffle Gouda
A creamy sauce of truffle farmhouse Gouda, with a touch of parmigiano.
A Pyrenean ewe's-milk cheese with black cherry jam, and cured cold cuts.
Potatoes stuffed with raclette
Oven-baked potatoes stuffed with wild garlic raclette and smoked saucisson.
Cantal and dry-cured ham truffade
The great Auvergne recipe: golden pan-fried potatoes and Cantal that stretches in long strands.
Auvergne-style tartiflette: farmhouse Saint-Nectaire replaces the reblochon.
Savoury cake with Cantal, smoked saucisson and walnuts
A moist cake, to make the day before and cut into slices for aperitifs or a picnic.
Croque-monsieur with Salers and dry-cured ham
A generous croque, with melted Salers, dry-cured ham and wholegrain mustard.
Pumpkin soup with Beaufort and dry-cured ham crisps
An autumn soup, lifted by Beaufort and crispy dry-cured ham.
Roasted pears with Ossau-Iraty and honey
A sweet-and-savoury starter or dessert: warm pears, ewe's-milk cheese, honey and walnuts.
Pan-fried gnocchi with wild garlic tomme
Golden gnocchi, spinach and a creamy wild garlic tomme sauce.
Mushroom and wild garlic tomme tart
A savoury tart with pan-fried mushrooms, with wild garlic tomme that melts and flavours everything.
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