Gourmet cheese dishes

Fondue Aillonaise

For 6 people :
- 700 g Margeriaz Gruyere
- 300 g Monpela cheese
- 200 g Tome des Bauges
- 6 wine glasses of Chignin wine
- 1 farmhouse loaf
- 1 clove of garlic
- 1 fondue set*

Method :
- Either cut the cheese into cubes or grate it
- Cut the bread into cubes
- Rub the fondue pan with the garlic clove
- Pour in the wine and heat it to boiling point
- Melt the cheese; gradually add the wine while stirring
- The fondue is ready when the cheese has a smooth consistency,
- Light the burner and put the fondue pan on top.  Stir from time to time

Raclette Aillonaise

For 6 people :
- 400 g Raclette cheese
- 400 g Monpela cheese
- 400 g Valbleu cheese
- Potatoes
- selection of charcuterie (smoked ham, saucisson)
- gherkins, pickled onions ...
- 1 raclette machine*

Method :
- Slice the cheese thinly and arrange on an attractive plate
- Serve charcuterie and boiled potatoes
- Each person melts his or her own cheese

Monpela Tartiflette

For 6 people :
- 1 kg potatoes
- 800 g Monpela cheese
- 400 g smoked bacon
- 2 onions
- 2 cloves garlic
- 5 cl Chignin wine
- 10 cl cream
- 1 knob of butter
– salt and pepper

Method :
- Peel potatoes, cut into cubes and blanch in boiling salted water
- Thinly slice onions and sweat in butter
- Add potatoes and the bacon
- Pour in wine, add garlic, salt, pepper and cook until lightly coloured
- Put contents into a gratin dish and cover with the Monpela without the crust cut in thick slices; add cream
- Cook in oven at 200°C until cheese has melted

Tarte à la Tome des Bauges

For 6 people :
- 1 pastry round or 250g of flour, 125 g of butter, a little water and salt to make shortcrust pastry
- 400 g of Tome des Bauges cheese
- 3 ripe tomatoes
- 2 slices of ham
- salt, pepper and oregano

Method :
- Roll out the shortcrust pastry in a pie dish, which has been greased and dusted with flour
- Put strips of Tome cheese onto the base
- Cover with sliced tomatoes
- Sprinkle with sliced ham
- Finish with several slices of Tome and sprinkle with oregano, salt and pepper
- Cook in the oven30 to 45 mins at 200°C.

Fromage frais Gateau

For 6 people :
- 1 kg fromage frais
- 125 g butter
- 4 eggs
- 150 g sugar
- 2 lemons
- 100 g plain flour
- 1 sachet raising agent

Method :
- Separate the eggs
- Strain the fromage frais
- Mix the softened butter with the sugar and the flour
- Add the raising agent then the zest and the juice of the lemons
- Beat the egg yolks and add them to the mixture
- Add next the fromage frais
- Mix until the mixture has a smooth consistency
- Gently fold in the beaten egg whites
- Pour into a greased dish and cook in a hot oven (200°) for 1 hour