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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
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  • Starter
  • Main
  • Dessert
  • Agreements


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Reblochon, caramelised tomatoes, green olive and hazelnut tapenade terrine

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  • Cheese :

  • Dish type :

  • Season :

    Spring, Summer

Ingredients - for 6 persons

  • 1 Reblochon cheese
  • 500ml single cream
  • 6 gelatine leaves
  • 10 cherry tomatoes
  • Olive oil
  • 2 tbsp. brown sugar
  • 100g green olives
  • 70g hazelnuts
  • 10g capers
  • Chervil & mixed lettuce leaves


  1. Preparation of the terrine. Remove the rind of the Reblochon and let it melt with the cream. In the meantime, soak the gelatine leaves in a bowl of cold water. When the cream/Reblochon mixture comes to the boil, add the gelatine leaves and pepper.
  2. Line the terrine with cling film for easier de-moulding and pour in the mixture. To ensure good setting, leave to rest overnight.
  3. Preparation of the tapenade: Mix the olives with the hazelnuts, the capers and a dash of olive oil. Add some snipped chervil. Add pepper.
  4. Preparation of the caramelised tomatoes: Halve the cherry tomatoes and sauté them for 2 to 3 mins with a dash of olive oil and brown sugar.
  5. Presentation: De-mould the terrine and cut it into slices. Serve with some of the tapenade and caramelised tomatoes.