Muffins with Beaufort, Walnuts and Apple

Everyone has their favourite flavour muffin, don’t they?… I normally associate muffins with sweet flavours and enjoy mine with a

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Canelés with Chorizo and Beaufort Cheese

Canelés traditionally come from the Bordeaux area in France.  I decided on a fusion creation of this French classic – so here is a recipe for a savoury version using Beaufort Cheese in celebration of their 50th Anniversary of achieving the prestigious AOP label.

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Five Ways with Reblochon from The Taste of Savoie Kitchen

Five Ways with Reblochon – I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region – Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.

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Baked Reblochon Pithivier style!

Time to get inventive in the Taste of Savoie kitchen with the oh so delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette.

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Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian

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Apero time in France!

Apero time is a very serious time of day in France!  This can be taken at midday just before lunch

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