Ingredients 1 tsp butter 100g leek, finely cut 1 shallot, finely chopped black pepper 1 tbsp chopped marjoram 80g grated FROMART Appenzell cheese extra 40g FROMART Appenzell cheese, in small cubes 1 free-range egg yolk 1 tbsp coarse-seeded mustard 1 packet of filo pastry (9 sheets) 60g melted butter Method Steam leek and shallot in […]
Ingredients 500 g FROMART Appenzell cheese 1 large onion Cider vinegar salad dressing: 4 tablespoons of cider vinegar 2 tablespoons of mayonnaise 1 teaspoon of mustard 1 bunch of chives Salt and pepper Radishes Method Grate King of Zing using a rosti grater or cut into fine strips. Cut the onion into slices and mix […]
Ingredients 700 g potatoes 2 large carrots (approx. 300 g) 150 g FROMART Appenzell cheese (coarsely grated) 1 bundle smooth parsley (chopped) 2 tablespoons butter 2 tablespoons rosemary (finely chopped) 3/4 teaspoon salt Pepper and cayenne pepper (to taste) Parsley leaves 4 slices of FROMART King of Zing (or more as preferred) Method Cook the […]
Ingredients 8 slices of FROMART Gruyere, 1cm thick 100ml white wine 16 slices of bacon 4 marjoram branches 1 beaten egg salt, pepper bread crumbs 40g butter (for frying) Method Place the Gruyere slices in a soup plate, pour the wine over them and let soak for 30 minutes. Lay out the bacon 2 by […]
Ingredients 200g rocket lettuce or another tender leaf lettuce 200g FROMART Gruyere 150g air-dried beef salad sauce olive oil Method Wash the lettuce and turn it in the salad sauce. Cut the cheese into thin slices with a potato peeler. Interspace the cheese and beef on a plate and sprinkle the olive oil over it.
Simple nibblies with a punch! Ingredients 1 coarse rye baguette (500g) 80 g of Sap Sago mixed with 80 g of butter 8 slices of beef prosciutto 2 bunches of chives 8 thin slices of smoked salmon Method Cut bread into 12 pieces and spread with Sap Sago/butter mixture Garnish 4 pieces with the rolled […]
Ingredients 1 pkg. Pie dough, rolled out into a rectangle 200g FROMART Gruyere, grated 1 egg yolk 1 tbsp ricotta salt and fresh ground pepper Method Mix the cheese, egg yolk and ricotta together. Add salt and pepper. Cut the dough into 12 cm by 12 cm squares and put 1 tbsp of the mixture […]
A characteristic mountain fondue originally from the Valle d’Aosta in the italian alps. It is also known in the Haute Savoie and some alpine areas in Switzerland. Ingredients 400g FROMART Vacherin or Raclette cheese 4 egg yolk 250 ml milk 40 g butter Pepper Method Cut the cheese into small blocks and add the cheese […]
With the grated and premixed FROMART Fondue, this winter warmer is very easy to prepare! Ingredients 1 kg FROMART FONDUE Mix 500 ml Dry white wine 1.5 tablespoon of corn starch, solve in wine or Kirsch 2 tablespoon of Swiss Kirsch Garlic clove, depending on taste French or Swiss style sourdough bread, cut into one […]
Ingredients 150 ml milk 1 pinch of salt 60g butter 90g flour 2 eggs 100g grated FROMART Gruyere Extra cheese sprouts 1 bunch of radishes, in slices Method For the chou pastry: Bring milk, salt and butter to the boil, add flour and beat dough with a wooden spoon on the turned off hot plate, […]