Bites with Grand'Crème and smoked salmon
Wednesday, June 2, 2021 by Amélie
INGREDIENTS
1 ripe avocado
1 lime, juce et zest
200g of Grand'Crème
3 tsp of chive
6 lightly toasted baguette slice
200g of smoked salmon
Salt and pepper
PREPARATION
1. Peler et dénoyauter l'avocat.
2. Déposer la chair dans un bol et la réduire en purée.
3. Arroser du jus de lime et bien mélanger.
4. Ajouter le Grand'Crème et la ciboulette.
5. Déposer un peu de la préparation sur chaque pain puis garnir d'un morceau de saumon fumé et du zeste de lime.
Servir en entrée
Category : Receipes |
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French toast with blueberry and Cheddar Le Silo
Thursday, April 29, 2021 by Amélie
INGREDIENTS
2 eggs
1/2 cup of milk
1/4 cup of brown sugar
1 tsp vanilla extract
A pinch of salt
2/3 cup of blueberry
1 tsp of sugar
1 tbsp of basil
4 slices of bread
1 cup of grated Cheddar Le Silo 4 years
Butter for baking
Maple sirop
PREPARATION
1. In a bowl, mix the eggs, the milk, the brown sugar, the vanilla extract and the salt.
2. In a second bowl, mix the blueberry, the sugar and the basil and mash lightly with a fork.
3. On two slices of bread, distribute the mixture of blueberry and the grated cheese then cover with other slice of bred.
4. In a non-stick frying pan, melt butter. Dip sandwiches in the eggs mixture and heat in the pan for 2 minutes each side.
5. Pour maple sirop just before serving.
Category : Receipes |
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Best of Gruyère
Thursday, April 8, 2021 by Amélie
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Treasure by his origin
- the only Gruyère born and matured in the region of Gruyère and its immediate surroundings
Treasure by his legend
- the only Gruyère whose limited production was previously reserved for the Swiss market
Treasure by his excellence
- the unique Gruyère ennobled in respect of traditions, where each batch is exclusively entrusted a particular master cheese maker
Treasure by his maturation
- the unique Gruyère whose delicate flavor depends on an ideal maturing time, carefully kept and perpetuated for centuries
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SWITZERLAND
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Category : Cheesemaker |
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