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Cheese platters
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  • Vorspeisen | Hauptspeisen | Nachspeisen

        5 REZEPTE ANDROUET    

      Rezept Manchego en cake
      Personenanzahl 6
      Vorbereitung 30'
      Kochen 45'

      Rezept Manchego en cake

      Rezept Manchego en risotto
      Personenanzahl 5
      Vorbereitung 20'
      Kochen 20'

      Rezept Manchego en risotto

      Rezept Manchego en salade
      Personenanzahl 4
      Vorbereitung 15'
      Kochen 0'

      Rezept Manchego en salade

      Rezept Manchego et pâte de coing en tartines
      Personenanzahl 4
      Vorbereitung 15'
      Kochen 3'

      Rezept Manchego et pâte de coing en tartines

      Rezept Manchego, olives et anchois en triangles
      Personenanzahl 8
      Vorbereitung 20'
      Kochen 20'

      Rezept Manchego, olives et anchois en triangles

      Lädt…

    Wo Sie unsere Läden finden

    Cheese shop Boulogne • Androuet Levallois • Androuet - Versailles • • LÄDEN Neuilly • LÄDEN Paris 16 • LÄDEN Paris 16 • LÄDEN Paris 17 • LÄDEN Paris 15 • LÄDEN Paris 7 • LÄDEN Paris 5 • LÄDEN Paris 14
    JOBS
    NEWSLETTER
    KONTAKT

    OUR SERVICES

    Paris Cheese workshops
    Workshop "cheese discovery" in Paris at 70€
    Workshop "cheese amateur and tasting" at 95€
    Worshop "making cheese" in Paris at 70€
    Cheese platters
    Cheese buffet
    Cheese Animation
    Evening wine and cheese
    Initiation and tasting
    Cocktails cheese
    Turnkey Catering
    Gift box
    Seminars

    OUR PLATTERS AT THEMES

    Goats platter
    Sheep platter
    Blue platter
    Corsican cheese platter
    Savoie cheese platter
    Auvergne cheese platter
    Italian cheese platter
    Christmas cheeseboard
    Wedding cheese platter
     

    CHEESE FRANCE

    Savoie cheeses
    Cheeses of Normandy
    Cheese Provence
    Auvergne cheeses
    Cheese North
    Alsatian cheese
    Cheese of the Pyrenees
    Cheeses Corsican
    Cheese of the Jura
    Cheese Lorraine
    Cheeses of the Alps

    CHEESE OF EUROPE

    Italian cheese
    Spanish cheese
    Swiss cheese
    Dutch cheese
    Portuguese cheese
    Greek cheese
    English cheese

    AOP CHEESE

    Reblochon
    Comté
    Roquefort
    Brie de Meaux
    Saint-Nectaire
    Selles-sur-Cher
    Banon
    Beaufort
    Munster
    Livarot
    Bleu de Gex
    Mont d'Or
    Bleu des Causses
    Langres
    Epoisses
    Ossau-Iraty 
    Rocamadour
    Brocciu
    Morbier
    Maroilles

    RECEIPTS

    Cheese Fondue
    Croquettes Camembert
    Cheese Sauce
    Cheesecake
    Mont d'or in the oven
    Fondue County
    Tartiflette with Reblochon
    Recipes Goat
    Recipes Roquefort
    Recipes Mozzarella

    HAHA

    

    Unser Ziel und unsere Werte

    Through this website, we want to pay tribute to the craft cheese refiner, true priesthood for men and women of our house. Refine a cheese is a matter for specialists: it is to bring the cheese to mature so that it fully expresses all its aromas. A real game of patience, refine requires constant monitoring and a suitable environment. All the nobility of this profession is to raise the cheese.

    Become cheese refiner and prepare a cheese board is an artist's work because it gives a strong personal dimension to the cheese. There is a veritable companionship between the product and the man, that is what is exciting. Work a living product, a product of beasts, is a profession that brings much joy and which can cross all the provinces of France and the world heritages and their taste. The relationship with producers is also very rich and completes the noble profession.

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