Nos films

Animals and their feeding

The production steps

Guaranteed and controlled quality

- Search for a recipe -

1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


JUser: :_load: Unable to load user with ID: 909
Retour à la liste des résultats

Summer vegetables in a spicy marinade

(2 votes)
  • Cheese :

  • Dish type :

  • Season :

    Summer, Autumn

Ingredients - for 6 persons

  • 200g Reblochon cheese (not too ripe)
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 aubergine
  • 1 courgette
  • 100g salted butter
  • Season with salt and cracked black pepper


  1. Cut all the vegetables into small cubes after having washed and peeled them first.

  2. In a very hot frying pan, melt a small nob of the butter and fry the vegetables separately.
    Place the mixture in a saucepan, and finish cooking on a gentle heat for 5 to 6 minutes.

  3. Season with salt, cracked black pepper, then set aside to cool. In the meantime, cut the very cold cheese into small cubes.

  4. When the vegetables have reached room temperature, mix them all together. Check seasoning and then put them in a cool place.

    This easy recipe can be eaten well chilled as a summer starter, or it can be arranged in small verrine glasses and served as a surprise appetiser. Arranged on a slice of toasted organic bread, it makes a delicious side dish to accompany your grilled meats and fish. It is advisable to choose a slightly firm Reblochon to prevent it from softening when mixed with the vegetables.