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
×

Warning

JUser: :_load: Unable to load user with ID: 910
Retour à la liste des résultats

Farm-produced Tomme de Savoie broth

(0 vote)
  • Cheese :

    Tomme de Savoie
  • Dish type :

    Main, Starter
  • Season :

    Autumn, Winter

Ingredients - for 4 persons

  • 200g farm-produced Tomme de Savoie cheese
  • 8 washed potatoes
  • 150g smoked lardons cut into thin sticks
  • 200g petits pois
  • 3 carrots

Preparation

  1. Cut the potatoes into thin quarters, leaving on the skin. Arrange in an ovenproof dish and place in the oven for 30 minutes, turning from time to time to ensure they are evenly browned.
  2. Once out of the oven, pour cold water over them from above. Put a lid on and leave to infuse for 10 minutes.
  3. Shell the petit pois and then add them to a pot of boiling water, and bring to a boil for 30 seconds.
  4. Cut the carrots into small cubes, brown the lardons cut into thin sticks in a frying pan and prepare small cubes of farm-produced Tomme de Savoie.
  5. Pour the potatoes with the water into a colander over a container to catch the broth, add salt and pepper.
  6. Then add the petits pois, carrots and Tomme de Savoie to the broth just before serving.