Recipes for Beaufort Cheese Unopened

Ingredients

• 4 large eggs
• 100g Beaufort Cheese, grated
• 100g mushrooms, sliced
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. In a non-stick skillet, melt the butter over medium heat.
2. Add the sliced mushrooms to the skillet and cook until they are softened.
3. In a bowl, whisk the eggs together with the grated Beaufort Cheese. Season with salt and pepper.
4. Pour the egg and cheese mixture into the skillet with the mushrooms.
5. Cook the omelette over medium-low heat, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
6. Once the omelette is mostly set, fold it in half and continue cooking for another minute to ensure the eggs are fully cooked.
7. Slide the omelette onto a plate and serve hot.

Ingredients

• Beaufort Cheese Unopened
• Garlic
• White Wine
• Brandy
• Nutmeg
• Black Pepper
• Bread for dipping

Instructions

1. Rub the inside of a fondue pot with the cut sides of a garlic clove
2. Pour wine into the pot and slowly bring to a simmer
3. Gradually add cheese, stirring until melted and smooth
4. Stir in brandy, nutmeg and black pepper
5. Serve with bread for dipping

Ingredients

• Beaufort Cheese Unopened
• potatoes
• milk
• onion
• garlic
• butter
• salt
• pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish with butter.
3. Peel and thinly slice the potatoes.
4. Finely chop the onion and garlic.
5. In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened.
6. Add the milk to the saucepan and bring to a simmer.
7. Remove from heat and stir in the Beaufort Cheese, salt, and pepper until melted and well combined.
8. Layer half of the sliced potatoes in the greased baking dish.
9. Pour half of the cheese sauce over the potatoes.
10. Layer the remaining sliced potatoes on top.
11. Pour the remaining cheese sauce over the potatoes, ensuring all slices are coated.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
14. Allow the gratin to cool for a few minutes before serving.
15. Serve warm as a side dish or main course.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 200g Beaufort Cheese, grated
• 2 large tomatoes, sliced
• 1 tablespoon Dijon mustard
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Roll out the thawed puff pastry sheet on a lightly floured surface.
3. Spread the Dijon mustard evenly over the pastry.
4. Sprinkle half of the grated Beaufort Cheese over the mustard.
5. Arrange the tomato slices over the cheese, overlapping slightly.
6. Season the tomatoes with salt and pepper.
7. Sprinkle the remaining grated Beaufort Cheese over the tomatoes.
8. Transfer the tart to a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the cheese is melted.
9. Remove from the oven and let it cool for a few minutes.
10. Garnish with fresh basil leaves before serving.