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LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 83<br />
Prepare your faisselles 48 hours in advance (approx. 10 hours in<br />
cheese maker and 1 day for drainage).<br />
Salt the cheeses on both sides.<br />
Coat one cheese with the dried or fresh minced herbs (or chives),<br />
another with the crushed hazelnuts or other nuts, the third with the<br />
cumin or sesame seeds and the last with the powdered pepper<br />
or paprika. Turn over each cheese and repeat on other side.<br />
Arrange on a plate and serve with country-style bread as the<br />
cheese course.<br />
Cervelle de Canuts (serves 6)<br />
This Lyonnaise specialty is very easy to prepare.<br />
1 large faisselle made from 1 L of UHT whole cow's milk<br />
1 - 20 cl container crème fraiche, 200 g shallots, 1/2 bunch chives,<br />
1 bunch parsley, 1/2 bunch chervil, 1 dl oil, 1 dl dry white wine,<br />
salt and pepper to taste<br />
Prepare your faisselles 48 hours in advance following the instructions<br />
(including approx. 1 day or overnight for drainage). Note<br />
that your cheese should be quite dry (drain as much whey as<br />
possible).<br />
Wash and finely mince the herbs and shallots.<br />
Beat together the cream, white wine, oil and cheese; season with<br />
the salt and pepper and add the herbs and shallots.<br />
You may serve this dish with boiled or ember-baked potatoes or<br />
spread generously on bread.<br />
81<br />
Tsatziki (serves 6)<br />
1 large faisselle made from 1 L of UHT whole or half-skim cow's<br />
milk<br />
1 tbsp thick cream, 2 cucumbers, 1 bunch fresh mint, 2 cloves<br />
garlic, 1 tbsp mustard, 1 tbsp olive oil, salt and pepper to taste<br />
Prepare your faisselles 48 hours in advance following the instructions<br />
(including approx. 1 day or overnight for drainage).<br />
Peel and seed the cucumbers and then grate them, add coarse<br />
salt and drain in a sieve for several hours.<br />
Whip the faisselle to make a nice, smooth fromage blanc that is not<br />
too dry (add a little whey as needed). Add the crème fraiche.<br />
Next add the garlic (pressed in advance), finely chopped mint,<br />
mustard, oil and salt and pepper.<br />
Press the grated cucumber in a cloth to remove any remaining<br />
water. Lastly, add the grated cucumber to the mixture.<br />
Waffles with Salmon and Dill Fromage Blanc Sauce (Serves 4)<br />
1 large faisselle made from 1 L of UHT whole or half-skim cow's milk<br />
1 tbsp mustard, juice of 1/2 a lemon, 1 bunch dill, salt and<br />
pepper to taste<br />
4 nice pieces smoked salmon<br />
Waffle dough: 500 g flour, 1 packet yeast, ¾ L liquid (water, beer,<br />
milk), 125 g butter, 3 to 4 eggs<br />
Prepare your faisselles 48 hours in advance following the instructions<br />
(including approx. 1 day or overnight for drainage).