That's La Plagne
How YOU can cook with La Plagne cheeses to make the best traditional Alpine meals
If you want to recreate the alpine ambiance at home, these French and La Plagne cheese recipes are for YOU!
The Alps are home to some of the most famous cheeses in France. Here, we're going to have a look at some delicious local recipes – recommended by the La Plagne Fromagerie.
1.Crispy Mini Beaufort Cheese Tarts
For 4 pers.
INGREDIENTS
– 250 g of Beaufort A.O.P.
– 4 crêpes or brick pastry
– 200 g of tomatoes
– 100 g onion
– 100 g peppers
– 16 slices of chorizo
– 1 bunch of basil, thyme
– 2 tbsp. strong mustard
– salt and pepper
preparation: 20 minutes
cooking time: 30 minutes
- Wash, peel, de-seed, and dice the vegetables.
- Grate the Beaufort cheese, chop the herbs, and cut the chorizo into strips.
- Season everything with salt, pepper, and mustard – Cut the crêpes
- Cut the crêpes (or brick pastry) into 4 pieces, fold them over, and place them in the bottom of the silicone molds
- Fill them with the vegetable mixture
- Place in a preheated oven at 140°C for 30 minutes.
Serve quickly to preserve the crispness.
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2.Reblochon de Savoie shortbread with tomato and pesto
Makes 24 shortbread
– 150 g flour
– 50 g of butter
– 4 candied tomatoes
– 1 egg
– 2 teaspoons of Pesto
Garnish
– 250 g A.O.P. Reblochon de Savoie cheese
– 150 g strawberries
Preparation: 15 minutes
cooking time: 20 minutes
- Preheat the oven to 180°C
- Chop the candied tomatoes.
- Put the flour, the butter in cubes, the pesto in a salad bowl,tomatoes and mix to make a smooth dough.
- Add the egg and knead to form a ball.
- Leave to rest for half an hour in the fridge.
- Roll out the dough on the work surface and cut out rounds with a cookie cutter
- Bake in the oven for 15 to 20 minutes.
- Cut the Reblochon de Savoie into small slices and the strawberries into sticks
- Place a slice of Reblochon
and strawberry on the shortbread.
Want to know more about La Plagne cheese and the La Plagne fromagerie?
Check out the That's La Plagne review and how to visit in summer & even how to collect daily fresh milk FOR FREE!
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3.Crunchy Savoyarde Raclette Cheese Salad
For 4 persons
– 245 g of Raclette de Savoie I.G.P.
– 3 courgettes
– 1 apple
– 8 sprigs of parsley
– Sesame oil
— Balsamic vinegar
preparation time: 20 minutes
cooking time: 6 minutes
- Heat your oven to 200°C
- Then wash the courgettes and shape them into tagliatelle
with a peeler - Wash the apple and dice it
- Set aside 125 g ofcheese for the Racette chips.
- Remove the rind from the remaining cheese and dice it
- Remove the parsley leaves and make a sauce with the sesame oil and balsamic vinegar
- To make the Racette de Savoie chips, grate the 125g of cheese and place in thin layers on a sheet of
paper to form several rounds. - Place in the oven for
6 minutes, keeping a close eye on the colouring and cooking - Once ready,remove from the oven and set aside in a cool place.
- Mix the courgette tagliatelle, diced apple and Racette de Savoie with the sesame vinaigrette in a salad bowl
- Arrange the salad on the plates,add a crisp of Racette to each plate and serve.
4.Green spring risottowith strands ofTomme de Savoie cheese
For 6 people
– 60 g of Tomme de Savoie cheese I.G.P.
– 250 g round Camargue rice
(or arborio)
– 1 vegetable stock cube
diluted in 1 liter of water
+ 200 g peas
– 200 g of broad beans
– 12 green asparagus
– 2 tbsp. chopped fresh (or frozen) herbs
(or frozen) chopped herbs (coriander,
basil…
– 1 onion, peeled and chopped
– 1 tbsp. olive oil
– salt and pepper
Preparation: 10 minutes
Cooking time: 20 minutes
- Heat the stock in a saucepan over low heat and keep it on heat throughout the recipe
- Cook the peas and asparagus in a pan of simmering salted water for ten minutes
- Drain them and cut the asparagus into sections
- Heat the oil in a wok and sweat the onion for 3 minutes.
- Add the raw rice and cook for 2 minutes, stirring
- Add a ladleful of stock when the rice is translucent
- Stir the rice until it has absorbed all the liquid, and repeat the processuntil the rice is creamy – about 20mins
- Add the peas, beans, asparagus, and fresh herbs, season, mix and cook for another 2 minutes.
5.Autumn salad with figsand Savoyarde Emmental cheese
Recipe proposed by Solveig DARRIGO-DARTINET
For 4 people
+ 120 g of Emmental de Savoie I.G.P.
-8 figs
– 120 g of rocket
-1 tablespoon honey (acacia or
or all flowers)
Dressing with fique:
– 1 ripe fig
– 1 tbsp. balsamic vinegar
– 1 ½ tbsp. walnut oil
(or rapeseed oil, more neutral)
-1 ½ tbsp. olive oil
– salt, pepper
– 1 tbsp. of aromatic herbs:
flat leaf parsley or coriander
Accompaniment:
– 4 walnut rolls or 4 slices of toasted sourdough bread
4 slices of toasted sourdough bread
preparation: 10 minutes
Cooking time: 8 minutes
- Wash and spin-dry the salad and place it in a salad bowl.
- Take the cheese out of the refrigerator and cut it into “shavings” with a
with a vegetable peeler - Add them to the salad
- Wash the whole figs and dry them
- Cut them in half
- Reserve two halves
- Heat an oiled non-stick frying pan over medium heat
- Once hot, place the fig halves in the pan and pour in the honey.
- Allow the fruit to caramelize slightly for 3-4 minutes,gently stirring
- Remove the figs with a skimmer and place them on a plate
- Pour the vinegar into the hot pan and deglaze (scrape with a spatula)
- Pour this juice into a mixing bowl
- Add the pulp of the ripe fig with a small spoon
- Add salt, pepper, and the oils and herbs
- Blend the sauce
- Place the figs in the salad bowl, pour in the sauce, and mix.
- Divide between four small plates (or bowls).
Serve with a walnut roll or a slice of toasted sourdough bread.
