Page 9 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

½ l milk 1 clove garlic 700 g beaufort cheese Nutmeg

4 slices country bread 4 tablespoon mountain honey

Our Terre de l’Alpe selection:

beaufort cheese, mountain honey.

Beaufort cheese fondue, bread fingers and honey

Boil the milk with the garlic. Add 500 g of grated beaufort. Mix with the nutmeg.

Toast the bread, cover with slices of beaufort cheese and cut into fingers. Serve the fondue in soup p with a dash of honey, pepp and the bread fingers... and one egg yolk.

SHE225-Livret recette 2010 GB vecto.indd 9 19/10/10