Discover a local and authentic product : The Beaufort cheese. His unique flavour makes him irreplaceable in your plates and cheese tray. The Beaufort cheese will perfectly feet in your salad, or for the aperitif, cut in little cubes. This typical cheese will enjoy your guests. Please find below some typical Savoyard recipe :
Syndicat de Défense du Fromage Beaufort 13, rue Armand Aubry 73 200 ALBERTVILLE Tél : 04.79.31.22.57 / Fax : 04.79.32.72.70 www.fromage-beaufort.com Special thanks to the " Syndicat de Défense du Fromage Beaufort "
THE TRADITIONAL FONDUE :
Ingredients :1 cup of Savoy white wine per person / 200 g of cheese, ½ Emmental de Savoie & ½ Beaufort, per person / garlic / 1 spoon of starch / 1 cup of Kirsch liquor / Pepper / Nutmeg.
Cut the cheese in thin strips. Mixed the starch with the Kirsch liquor. Cut the bread in little cubes. Rub a pan with the garlic. Warm the wine when it is starting boiling through the cheese slowly. Do not stop to turn the mix with a wood spoon. The secret of the success of this plate is to turn the spoon in the mix making 8 in it. Pepper. When the cheese has totally melt, trough the starch and Kirsch liquor in the pan, do forget not to stop turning with the spoon. The preparation is ready to eat, served it hot on a stove. Soak the bread cube in the Fondue or enjoy the plate ! You can join the Fondue with a Savoy white wine.
THE BEAUFORT PIE :
Preparation for 6 persons : 15 mn, cooking: 35
mn.
Ingredients :For the dough: 250 g of
flour / 125 g of butter / 3/4 cup of water / salt. Garniture: 100 g of Beaufort
cut in thin strips / 2 dl cream / 1 cup of milk / 3 eggs / nutmeg / salt /
pepper. Prepare the dough mixing flour, butter, water and salt. Lay out the dough with a rolling pin and oiled the plate with butter. Pick the dough with a fork. In a pan, whip the cream with eggs and milk, pepper, salt, nutmeg, Beaufort, beat the all mix and put it on the dough. Cook 30 to 35 minutes in a hot oven.
Serve hot with a White or red Savoy wine.
THE BEAUFORT SOUFFLE :
Preparation for 6 persons: 15 mn, cooked: 30 mn.
Ingredients
:80 g of Beaufort cut in thin strips / 80 g of flour / 60 g
of butter / 1/2 of milk / 4 eggs / nutmeg / salt / pepper. Melt the butter in a pan, put the four on, mixed, and trough the milk. Salt, pepper and nutmeg.
Do not stop turning the mix when you cooked it, when the preparation thickens, bring it out of the fire and trough the eggs, the Beaufort.
Put the mix in a plate to the very hot oven. You can serve just after the cook.
Join with a red Savoy wine: Pinot or Gamay.
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