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Ingrédients:
500g of Beaufort
15g of flour
3 eggs
1/4 litre of milk
nutmeg
paprika
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Beaufort tart
Prepare a shortcrust pastry with no sugar, rolling it out using a rolling pin.
Line a buttered flan dish and brown in the oven.
Meanwhile, mix 500 g of grated Beaufort with 1/4 litre of milk, 15 g of flour, 3 egg yolks and 2 mixed egg whites.
Add salt, pepper, then nutmeg and a little paprika.
Take the tart out of the oven, line the bottom with tomato sauce.
Place in it finely sliced Savoy ham and then pour in the cheese mix.
Brown in a hot oven for several minutes and serve piping hot.
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Ingrédients:
80 g of Beaufort
80 g of flour
60 g of butter
1/2 litre of milk
4 eggs
nutmeg
salt
pepper
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Beaufort soufflé
Melt the butter in a saucepan, add the flour, mix, stir in the milk, salt, pepper, grate in a little nutmeg.
Heat whist stirring, when it becomes thick, take off the heat and mix in the egg yolks, the grated Beaufort and the mixed egg white.
Pour into a buttered soufflé dish, ¾ full. Sprinkle on the Beaufort and put in a very hot oven first of all, then turn the heat down.
Serve immediately.
Serve with a Savoie red wine : Mondeuse or Gamay.
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Ingrédients:
1 glass of white wine from Savoie for 2 people
200 g of cheese, half Emmental from Savoie half Beaufort,
per person 1 clove of garlic
1 glass of Kirsch liqueur
pepper
nutmeg
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The fondu
Cut the cheese into small strips. Cut the bread into little cubes. Rub the enamelled saucepan or casserole dish with a clove of garlic.
Warm the wine : when it begins to froth, add the cheese, cut into strips and continue to stir with a wooden spoon.
Add pepper.
When the cheese has melted, add the Kirsch, continually stirring slowly. As soon as the mix rises in the saucepan, it is important to transfer it to a fondu hotplate.
Dip the small cubes of bread into the fondu and enjoy the meal.
Serve with a dry white wine from Savoie.
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