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Cheese

Cheese

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Cheese

Baked Tomme Vaudoise Cheese

Beaufort Cheese Tart

Black Goat's Cheese Crème Brûlée with Arugula and a Walnut Oil and Pear Vinegar Emulsion

Bocconcini with Tomatoes and Basil

Camembert and Haddock Tart with Green Lentil Salad

Régis & Jacques Marcon, Auberge et restaurant Régis et Jacques Marcon, France

Camembert Crisps with Creamed Cabbage and Goose

Patrick Fulgraff, Au Fer Rouge, Colmar

Cold Poached Peaches with Orange Flower Water and Bleu d’Auvergne Cheese

Creamy Leek Tart with two Welsh Cheeses

Crunchy Honey-Breaded Camembert

Glamorgan Sausages with Red Onion Marmalade

Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad

Alain Labrie, Québec

Individual Pear and Bleu d'Auvergne (Blue cheese) Tarts

Marinated Cabecou (Goat Cheese)

Valérie Gautherot

Parmesan Fondue

Parmesan tuiles

Salad with Bleu d’Auvergne, Eggplant Caviar and Walnut Toasts

Salade Auvergnate (Mixed greens with blue cheese, lentils, walnuts and ham)

Stilton Sausages (cheese croquette)

Strukli with Breadcrumbs

White Cheese (Fromage Blanc) with Herbs

Jean-Paul Lacombe, Léon de Lyon, Lyon, France

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