Cheese addicts won’t recover.
What cheese recipes for this winter?
Between December and February, the star product of our recipes is of course cheese. Between raclettes, Savoyard fondues, winter gratins… We never stop putting it in the spotlight, especially since although we know recipes with melted cheese, the latter comes in many other ways. The crusts can, for example, be used in broths for aperitif verrines or soups instead of ending up in the trash; while fresh cheeses can be available iced, in granitas or sorbets.
Sweet tooths rest assured, there will be something for everyone. Whether in a cheesecake, a tiramisu or a cheesecake, cheeses also wreak havoc in pastries. The proof in the menu to come.
Our advice for choosing your cheeses wisely
When possible, choose them from AOP. This European label guarantees the origin of the product, but also compliance with precise specifications and know-how. In France, 46 cheeses benefit from the appellation, including Brie de Meaux, Morbier, Sainte-Maure-de-Touraine, etc. On a European scale, this number rises to 280. Which means so many possibilities for a cheese and charcuterie board, or a cheese menu.
Your winter cheese menu
How about starting this menu with a broth with grana padano, lemon and sage?
This is the trick you would never have thought of for using leftovers and yet… By infusing the rinds of a hard cheese (comté, parmesan, mimolette, etc.) for 1 hour with a mirepoix garnish (onions, carrots and chopped celery) and herbs, you obtain a delicious full-bodied broth, to use for a soup or serve as is.
We continue ? For the main course, we had a hard time choosing between a tartiflette and a fondue, so we offered you both. We thus obtain a revisited fondue with reblochon, cooked in an enormous country bread, to be served with potatoes and bacon. Pure comfort food. To ease your conscience or refresh your palate, we also offer a small salad on the side.
To finish, we promised you a cheese dessert, and we always keep our promises. This special menu will therefore conclude with a deliciously creamy New York cheesecake. And for the seasonal touch, we chose it with citrus. The acidity also has the advantage of counterbalancing the fat of the cheese. It is therefore an ideal alliance.
Before sitting down at the table, say “cheese”!
Full-bodied broth with Grana Padano IGP, lemon and sage
- 4 people
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Full-bodied broth with grana padano IGP, lemon and sage
Reblochon fondue cooked in bread, steamed potatoes with bacon

- 4 people
- Level: Easy
- 30 minutes of preparation
- Cheap
- See the recipe: Reblochon fondue cooked in bread, steamed potatoes with bacon
Citrus cheesecake

- 12 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Citrus cheesecake