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Abbaye de Tamié and prosciutto crozets casserole

Abbaye de Tamié and prosciutto crozets casserole

25 min
15 min


Serves 4 :


  • 200g crozets pasta
  • 1/2 Abbaye de Tamié
  • 1 onion
  • 2 garlic cloves
  • 4 prosciutto slices
  • 4 tbsp sour cream
  • Salt and pepper

1. Boil the crozets in a big pot of water for 20 minutes. Drain.


2. Preheat the oven at 180°C/350°F.


3. Peel the onion and garlic, mince finely.


4. Cook the onion and garlic in a pan with a bit of oil for a few minutes. Turn the heat down, add crozets and sour cream. Season with salt and pepper. Mix.


5. Cube half of the cheese and slice the other half.


6. In 4 individual dish, add a layer of creamy crozets, a slice of prosciutto, a few cubes of Abbaye de Tamié, another layer of crozets and then 2 slices of Abbaye de Tamié.


7. Bake for 15 minutes, cheese must be golden brown.


Serve warm

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