CHEESE TO LIVEN UP MEALS

While France, the world’s largest consumer of cheese, boasts over 1,200 varieties, it would be a pity to neglect Beaufort, Camembert, Cantal, Comté, and St Nectaire, some of our guilty pleasures.

Cheese is full of resources.
Imagine cheese in a new way.

 

You don’t need a cellar of monks or an ageing tunnel to enjoy good cheese. Fondue is not the only way to salvation.
After winter, spring comes, followed by the summer of dairy. You’ll no longer have to choose between dessert and cheese – you can have both, and why not at the same time?
Cheese is the ideal ingredient to stay on savoury dishes before moving onto dessert and finally succumbing to flavor until it’s time for coffee.
Add some creamy cheese to flowers, melt slices onto brioche, sprinkle some herbs onto a cheese sandwich, add pepper to fromage frais, jam to dry cheese, or why not add jelly, caramelize pasta, or use cheese to add texture to a sauce.
Using cheese differently is actually very simple!

 

 

FROMAGE FRAIS

Highlight the creamy taste of the cheese with a herbal note. Give it a kick-start with a few peppercorns and Sichuan pepper. Contrast the fondant nature of the cheese with crunchy wafers. A recipe with a summer feel!

SERVES 4

for the fromage frais
400g fromage frais
50g liquid cream
6 tablespoons olive oil with tomato flavoring
2 gelatine leaves
chives and chervil
freshly milled salt and pepper

for the potato
wafers
100g egg whites
100g flour
100g butter
50g potato pulp

for the tomato caramel
2 tomatoes
freshly milled salt and pepper
thyme flower
½ cucumber
4 dried tomatoes
dried tomato powder
basil leaves
pink peppercorns
Sichuan pepper

METHOD

The fromage frais
In a blender, place the fromage frais, olive oil, salt and pepper, and mix at a low speed.
Soak the gelatine leaves in a bit of water to soften them. Then heat them in the microwave with the cream for a few seconds. Add this mixture to the blender with the chopped chives and chervil. Transfer to a bowl and leave to set in the fridge.

the potato wafers
Make a classic potato purée, then strain well and leave in the fridge. When the purée is cool, add the egg whites and sifted flour and stir gently before adding the butter. Mix until you obtain a very smooth texture. Cook the mixture in a classic waffle maker or in the oven on a silicon waffle tray (at 180°C for a few minutes).

the tomato caramel
Chop up the tomatoes and place in a small saucepan with a little water, salt, freshly milled pepper and thyme flower. Cook over a medium heat for a few minutes. Mix in the blender to obtain a smooth mixture.

using a peeler, make cucumber tagliatelle.

PRESENTATION
Make a line of tomato caramel with dried tomato powder, then make scoops of fromage frais with herbs and place on top. Make the cucumber tagliatelle into rolls and place them on the plate along with the dried tomatoes and potato wafers. Sprinkle with a few pink peppercorns and flakes of Sichuan pepper.

FROMAGE FRAIS

HIGHLIGHT THE CREAMY TASTE OF THE CHEESE WITH A HERBAL NOTE. GIVE IT A KICK-START WITH A FEW PEPPERCORNS AND SICHUAN PEPPER. CONTRAST THE FONDANT NATURE OF THE CHEESE WITH CRUNCHY WAFERS. A RECIPE WITH A SUMMER FEEL!

SERVES 4

for the fromage frais
400g fromage frais
50g liquid cream
6 tablespoons olive oil with tomato flavoring
2 gelatine leaves
chives and chervil
freshly milled salt and pepper

for the potato
wafers
100g egg whites
100g flour
100g butter
50g potato pulp

for the tomato caramel
2 tomatoes
freshly milled salt and pepper
thyme flower
½ cucumber
4 dried tomatoes
dried tomato powder
basil leaves
pink peppercorns
Sichuan pepper