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Roquefort & Ginger bread


Fondue savoyarde

A lover's spread

Baked cantal zucchini

Banons with sweet and sour sauce

Beaufort cheese soufflé

Blue cheese salad

Brillat Savarin, Soy Sauce

Cabecou on spices' road

Cooked goats cheese with pears

Cooked sausages with Pont l'Evêque

Crusted forgotten vegetables with.

Dressed Munster

Dry Valençay dumpling with tomatoe.

Dumpling of Crottin de Chavignol

Fond d'Or (a golden dish)

Goat's terrine (cheese loaf) with dried.

Gratin d’Annecy

La Pela : a traditionnal Savoyard dish

Layered pastry filled with two salmons

Livarot Crackers

Maki des Garrigues with crispy.

Melted Epoisses over leeks

Munster Quiche

Neufchâtel cheese and pesto with dried.

Pancakes filled with Comte and nut sauce

Papillotes de Selles sur Cher

Rabbit with Bleu d'Auvergne sauce

Raclette Savoyarde

Ravioli with Goat's cheese

Ray with Camembert

Reblochon potato pancake

Rocamadour Burger

Saint-Nectaire tart

Savory custard tarte with St Nectaire.

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.

Thinly sliced leek with Crottin de.

Tomato & Crottins (Goat cheese) tart

Tournedos of corn and Emmental

Tourte (pie) with Crottin de Chavignol.

Warm apples filled with Brie de Meaux