Select your language

  • Menu for 4 persons
  • Preparation time 25 minutes
  • Vegetarian

Preparation

  • For the pepper rosettes: Set the Tête de Moine in place on the Girolle. Crank the pepper mill a few turns to grind pepper onto the surface of the cheese. Carefully rotate the blade along the Tête de Moine AOP to form rosettes.
  • For the cumin rosettes: Follow the same process as for the pepper rosettes. Before scraping, lightly press the cumin seeds into the cheese.
  • For the horseradish rosettes: Peel the horseradish with a vegetable peeler. Use a fine gauge vegetable grater to grate a small amount of horseradish onto the Tête de Moine AOP. Scrape the Tête de Moine AOP to form rosettes. This process helps the horseradish flavor to penetrate the cheese. Arrange the rosettes on a tray and serve with baguette.

Ingredients for pepper rosettes

  • freshly ground pepper blend (black, red, and green peppercorns)
  • approx. 100 g Tête de Moine AOP

Ingredients for cumin rosettes

  • whole cumin seeds
  • approx. 100 g Tête de Moine AOP

Ingredients for horseradish rosettes

  • 1 horseradish root
  • approx. 100 g Tête de Moine AOP

You will need

  • 1 baguette, sliced

Tip

  • This recipe can be prepared using other spices, depending on your tastes and your imagination!

Did you know ?

    Save
    Cookies user preferences
    We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
    Accept all
    Decline all
    Analytics
    Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
    Google Analytics
    Accept
    Decline
    Essential
    These cookies are needed to make the website work correctly. You can not disable them.
    CMS
    Accept