When cheeses are transformed into gourmet delights...
Fondue Aillonnaise
For 6 people
- 700g Margériaz gruyère
- 300g Monpela
- 200g Tome des Bauges
- 6 glasses of Chignin wine
- 1 country loaf
- 1 garlic clove
- 1 fondue pot and burner*
Method:
- Dice or grate the cheese
- Cut the bread into cubes
- Rub the fondue pot with the garlic clove
- Pour in the wine and bring to the boil
- Melt the cheese, gradually mixing it into the wine by stirring
- When a smooth homogenous consistency is reached, the fondue is ready
- Light the burner and place the pot over it. Remember to stir the fondue from time to time.
Raclette Aillonnaise
For 6 people:
- 400g Raclette cheese.
- 400g Monpela
- 400g Valbleu
- Potatoes
- 1 assortment of cooked pork meats (ham-sausage etc.)
- Gherkins, small onions etc.
- 1 raclette grill*.
Method:
- Cut the cheese into thin slices and arrange on a platter
- Serve the cooked meat and boiled potatoes in dishes around the table
- Melt the cheese slices individually.
Tartiflette au Monpela
For 6 people:
- 1kg potatoes.
- 800g Monpela
- 400g diced smoked bacon
- 2 onions
- 2 garlic cloves
- 5cl Chignin wine
- 10cl cream
- 1 knob of butter – salt and pepper
Method:
- Peel the potatoes and cut them into small dice. Blanch them in salted boiling water.
- Slice the onions and brown in butter in a pan
- Add the potatoes and diced bacon
- Pour in the wine, add the crushed garlic, salt and pepper and leave to cook until lightly coloured.
- Arrange the contents of the pan in a gratin dish and cover with the Monpela, sliced and the skin removed, followed by the cream.
- Bake in the oven at 200°C until the cheese has melted.
Tarte à la Tome des Bauges
For 6 people
- 1 round of pastry or 250g of
flour 125g of butter and a little water and
salt to make the pastry.
- 400g Tome des Bauges
- 3 good-sized tomatoes
- 2 slices of ham
- pepper, salt and oregano.
Method:
- Line a buttered, floured pie dish with the pastry
- Arrange slices of Tome in the base
- Cover with slices of tomatoes
- Sprinkle over the ham, cut into small pieces
- Finish off with a few slices of Tome and sprinkle all over with oregano, salt and pepper.
- Bake in the oven for 30 – 40 minutes at 200°C.
Gâteau au fromage blanc (cake)
For 6 people
- 1kg runny fromage blanc.
- 125g butter
- 4 eggs
- 150g sugar
- 2 lemons
- 100g flour
- 1 sachet baking powder.
Method:
- Separate the eggs whites from the yolks
- Drain the runny fromage blanc
- mix the softened butter with the sugar and flour
- Add the baking powder, then the zest and juice of the lemons
- Beat the egg yolks and add them to the mixture
- Then add the well-drained runny fromage blanc
- Mix to a very smooth paste
- Carefully incorporate the egg whites, beaten to the soft peak stage.
- Pour all the mixture into a buttered mould and bake in a hot oven (200°) for 1 hour
