This is the place to find all of those gorgeous wintery recipes to use in conjunction with your June Exploration box - or of course at anytime you please. We don't want you to feel you must follow all or any of these recipes to enjoy them - these cheeses are beautiful as they are. 

We just feel that with the balmy nights in the rear window for now and a few months ahead of open fires, red wines and cosy dinners - we just can't help but want to cook with our cheeses.

Here are some suggestions for your beautiful box of cheese :

 

The Raclette

Ingredients: 

200g Raclette Cheese

100g Cornichons

350g Potatoes (2 medium each)

200g mixed charcuterie 

Method:

Start by boiling the potatoes until you can easily stick a knife in it. Drain potatoes and cut in half. Cut the Raclette cheese in ½ centimetre thick pieces and set aside.

Light up the candles of your Partyclette (or Raclette Machine). Prepare the cornichons and the charcuterie . You can add anything that is pickled for extra flavours and textures.

Start melting the cheese. Once the rind is crispy and the cheese is melted, ‘scrape’ it over your potatoes. Add some charcuterie, cornichons/pickles and enjoy with a good glass of wine

 

La Tartiflette

Ingredients:

1 kg potatoes washed and peeled - leave whole

200g Préféré des Montagnes sliced

1 brown onion, finely diced

1 garlic clove

200g bacon diced (can omit without altering any other ingredients)

4 tbsp Crème Fraiche, or Sour Cream or Cream

1 cup of white wine - can substitute with chicken or vegetable stock if desired

Salt and pepper to season

Method:

Preheat the oven to 190°C.

Peel potatoes and add to pot of cold salted water - bring to boil and cook potatoes until tender (do not overcook) When strained and cooled, cut potatoes into equal size chunks (roughly 2cm thick) and set aside.

Next, sauté your bacon and onion together until onions are transparent - or cook longer for caramelisation.

In a baking dish, spread out half the potato to cover the base, then spread the bacon and onion mixture, followed by half the crème fraiche, spread over the mixture.

Take your Préféré des Montagnes and cut into small slices and lay this on top and then follow with the remaining potatoes, the rest of the Crème Fraîche, the remainder of the cheese and finally pour over your wine.

Bake in the oven for 15-20 mins until golden brown and bubbling!

Serves 6

 

Baked Camembert with Apple

Ingredients:

½ Pink Lady apple (or any other apples suitable for cooking)

1  Tbsp butter

1 Camembert

1 Tsp honey

1 Tbsp Calvados (optional)

1 Tsp olive oil

Salt / Pepper

Method: 

Preheat the oven at 180°C. Wash and peel the apple. Remove the seeds, then cut into quarters and each quarter into thin slices.In a small pan, heat the butter and place the apple slices. Cook it for 2 mins and add the honey.

Sprinkle with calvados and flambe it. Cook for 2 minutes on each side over a low heat. The apples should be well candied and melting.

Then, prepare your Camembert: cut the cheese in half horizontally. Place the apple slices on one half in a rosette. Cover with the other half of the cheese.With a knife, do a few incisions on top, add the olive oil, salt and pepper.Place the Camembert in a round earthenware dish or wrap it in baking paper so that the cheese does not run off during cooking.

Place in the oven for 10-15 minutes until the cheese is bubbly with a beautiful golden colour. Enjoy!

Serves 2

 

Three Cheese Toastie

Ingredients (for 1 toastie):

1 slice of Gruyère

1 slice of Section 28 Mont Priscilla (available in store and online)

1 slice of Raclette

2 slices of Sourdough bread

1 Tsp Butter

1 Tsp French Mustard

Take the two slices of bread and spread the mustard on each side. Add the slices of cheese. Close the sandwich and spread the butter on the top. Toast and press for 2 min.

Serve with mixed greens. Enjoy!