mac and mimolette grilled steak with fourme d`ambert grilled cheese

PERFECT
CHEESE
BOARD
MAC AND
MIMOLETTE
THE
Semi-Soft:
Raclette
Emmental
Hard:
Comté
Mimolette
MI
Blue:
Fourme D’Ambert
LD 4
3
G
2
DIUM
1
ME
Seasonal Additions:
Pear slices
Apple slices
Vine of grapes
Sliced baguette
½ c. nuts
Honey
Fruit preserves
4
3
ON
Soft:
Brie
Camembert
2
STR
1
An hour before serving, remove the cheese from the fridge
and arrange on the cheese board from mild to strong flavor
as such: Brie, Camembert, Raclette, Emmental, Comté,
Mimolette, and Fourme D’Ambert. Add fresh fruit, nuts, and
sliced baguette to complement the cheeses. Serves 4.
1/2 pound shell pasta
1 c. heavy cream
2 tsp. sugar
1/2 tsp. salt
1/4 c. white wine
1 c. grated Mimolette, plus more for sprinkling
1 large tomato, finely chopped
1. Preheat the oven to 350°F.
2. Cook the pasta according to directions.
3. Meanwhile, in a medium saucepan, gently simmer
the cream, sugar, salt, and wine for 4 to 5 minutes.
Be sure it doesn’t boil or it will become grainy. Add
the Mimolette and stir until melted. Stir in the tomato.
4. Mix the pasta into the sauce, then pour into a
baking pan. Sprinkle with the remaining Mimolette
and bake for 10 minutes. Serves 2.
GRILLED STEAK
WITH FOURME
D’AMBERT Herbed Honey:
1 c. good-quality honey
2 Tb. dried thyme
1 tsp. salt
1 Tb. freshly ground black pepper
Grilled Steak:
1 skirt steak (11/2 to 2 pounds), trimmed
Salt and freshly ground black pepper for seasoning
1/2 c. Fourme D’Ambert 1. In a small bowl, stir together the
honey, thyme, salt, and pepper.
2. Preheat a grill or grill pan to medium heat.
Season the steak with salt and pepper. Cook
3 to 4 minutes on each side for medium rare.
3. Transfer the steak to a cutting board and brush
with the herbed honey until completely glazed. Let rest
for a few minutes, then slice in thick diagonal strips.
4. Transfer strips to a platter and lightly crumble the
Fourme D’Ambert over the top. Serves 4.
GRILLED CHEESE BAKED
CAMEMBERT
WITH EMMENTAL
AND COMTÉ
1 Tb. butter
4 slices whole-grain bread
1 Tb. Dijon mustard
1 tsp. light mayonnaise
2 very thin slices each Emmental and Comté
6 slices deli ham
2 tsp. extra virgin olive oil
1. In a large skillet, melt the butter over mediumhigh heat and lightly toast the bread on both sides.
2. In a small bowl, combine the mustard and
mayonnaise and spread on 2 bread slices. Layer
each sandwich with 1 slice of cheese, 3 slices of
ham, and the other slice of cheese. Top with bread.
3. In a medium nonstick skillet, heat the oil over
medium heat. When hot, add the sandwiches and
grill until browned, about 2 minutes. Flip over and
brown the other side for 1 to 1½ minutes (check
often as the second side usually browns more quickly).
4. Let cool for 2 minutes before removing crusts with a
serrated knife. Slice each sandwich lengthwise into 4
fingers. Serve alongside a green salad. Serves 4.
8 oz. Camembert
1 Tb. Herbes de Provence
1 Tb. olive oil
2 Tb. apricot preserves
Salt and freshly ground black pepper
Bread or crudité for serving
1. Preheat the oven to 400°F. Cover
a baking tray with aluminum foil.
2. Discard the plastic from the Camembert. Cut the
rind off the top and return the Camembert to the box.
3. Sprinkle the Herbes de Provence and oil evenly
over the top. Place a dollop of preserves in the middle,
and season with salt and pepper.
4. Place the uncovered box on the prepared tray and
bake for 10 to 15 minutes, until bubbling. Serve with
bread or crudité for dipping. Serves 4 to 6.
RED ONION AND
RACLETTE
PIZZA
HAM AND BRIE
QUICHE
All-purpose flour, for dusting
16 oz. refrigerated pizza dough
1 large head of garlic
Olive oil for drizzling
Salt and freshly ground black pepper
1 Tb. butter
1 small red onion, thinly sliced
2 Tb. sugar
2 Tb. cider vinegar
½ c. grated Raclette
1 sheet frozen pie crust
1 Tb. butter
¼ c. sliced green onions
2 c. cubed Black Forest ham
2 c. fresh or frozen peas, thawed if frozen
Salt and freshly ground black pepper
6 large eggs, plus 1 egg lightly beaten for brushing pie crust
1½ c. heavy cream
1 c. Brie, sliced
1. Preheat the oven to 350°F.
2. On a lightly floured surface, roll the dough to
¼-inch thickness and place on a baking sheet.
3. Season the garlic with salt and pepper and cut the
stems off. Drizzle oil over the top and roast about 20
minutes in aluminum foil. When cool, squeeze the
garlic out from the peel. Raise the oven to 425°F.
4. In a medium saucepan, melt the butter over medium
heat. Add the onion and cook until soft. Add the sugar,
vinegar, and salt, cover and cook for 10 to 15 minutes.
5. Drizzle oil over the dough, sprinkle with salt, scatter
the garlic cloves, caramelized onions, and Raclette,
and bake for 12 to 15 minutes. Serves 2.
1. Preheat the oven to 350°F. Trim the crust
to fit a 9-inch pie plate and use your thumb to
flute the edges. Let cool in the fridge.
2. In a small skillet, melt the butter over medium heat.
Add the onions, sprinkle with salt, and cook until tender.
Add the ham and peas, and season with pepper. Let cool.
3. In a large bowl, whisk together the eggs and cream. Stir in
the ham and peas. Beat remaining egg and use to brush the
edges of the pie crust. Pour in the filling and top with Brie.
4. Bake for 25 to 30 minutes or until a knife inserted
near the center comes out clean. Let stand 10 minutes
before slicing. Serves 6.
CAMPAIGN FINANCED
WITH THE AID OF THE
EUROPEAN UNION
COMTÉ
(kon TAY)
Since the Middle Ages, the people of the Jura Mountains
FOU R to
ME make
D’AMB ER
T FRcheese
OM AU VER G NE
have pooled their milk
this
R ACLETTE + EMMENTAL FR OM S AVOIE
M IM O L ETTE F R O M L IL L E, N O R D
A delicate balance of sweetness with a nutty tang
Savoie
J ura M o u n t a in s
Camem b er t, N o r m an d y
C a m e m be r t , N o r m a n dy
Sa v o ie
J u r a M o u n t a in s
Produced in a cheese-making region East of Paris
Crowned King of Cheese at the Vienna Congress in 1815
Creamy, sweet cheese with a rich aroma and mellow flavor
RACLETTE
(rah KLET)
From the French “Racler” meaning “to scrape.” Traditionally
raclette is heated and scraped onto a plate
A silky smooth texture with a full, nutty flavor
eChe
esesofE
uro
pe
.c
B r ie / I le de F r a n c e
Au v e rg n e
Northern France
Savoie
J ura M o unt a i ns
(BREE)
Th
Savoie
Ju r a M o u n t a i n s
Savoie
Jura M ountains
C a me mb e rt , N o rma nd y
BRIE
Camembert, Normandy
Camembert, Normandy
Bri e / Il e d e F ra nc e
A uv e rg ne
N o rt he r n F ra nc e
Savoi e
J u ra M o u n tai n s
m
C a me mb e r t , N o r m a n dy
Brie / I l e d e F r an ce
Au verg n e
North er n F r an ce
Brie / Ile de France
A u v e rg n e
Northern France
Brie / Ile de France
Auvergne
Norther n France
o
Bri e / Ile de F r a n c e
A uv e rg n e
N o rt he r n F r a n c e
Brie / Ile de France
A u v e rg n e
Northern France
G R E A T
Camembert, Normandy
Savoie
Ju r a M o u n t a i n s
C A M E M B E RT
E M M E N TA L
F O U R M E D ’A M B E RT
MIMOLETTE
The Atlantic Ocean’s salty breeze helps to flavor the cheese
Needs to age 10 weeks or more in a warm cellar
Develops beautiful blue streaks as the cheese ages
Introduced by Louis XIV in the 17 century
Made from hand-ladled cow’s milk
A hard cheese with a sweet aroma and smooth, milky taste
A gentle blue with mushroom overtones
Turned by hand once per week to ensure full flavor
(KAH mun BARE)
A soft cheese with a creamy, buttery texture and taste
(EM en tal)
(foorm don BAIR)
(mee moh LET)
th
Orange color is created by adding natural annatto
G
O
O
M A
G N
I F
I Q
D
U
E
PERFECT
FROMAGE BOARD
THE
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