Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of ​​a recipe to brighten up your taste buds. Today, Beaufort breaded in cordon bleu.

All summer long, Marion Sauveur puts local products on our plates. This Tuesday, we go to Savoy. 

To taste Beaufort, this hard cheese cooked and made from raw and whole milk from cows in Beaufortain, as in the valleys of Val d'Arly, Tarentaise and Maurienne. It comes in a 40 kg wheel with a pretty golden crust and a concave heel.  

40 kilos that cheesemakers pamper for five months. They salt, they rub and they turn the cheeses in a fairly humid cellar at a temperature of less than 10 degrees, which is what allows the development of aromas. 

There are three types of Beaufort:

  • the classic that we make in winter.
  • summer Beaufort, in the summer when the cows are grazing. 
  • the Beaufort Alpine chalet, rarer and made with the milk of a single herd of cows that graze only herbs and flowers at an altitude of over 1,500 meters. 

The summer Beaufort and alpine chalet are fatter and more fruity, but since it takes at least five months of ripening, they cannot be eaten before November. 

Which recipe with Beaufort? 

Beaufort breaded in cordon bleu.  

Once you have successfully completed this recipe, you will never buy industrial blue cord again. 

You need very thin chicken cutlets. We salt and pepper. On each escalope, add a slice of ham which must be smaller than the escalope and on top of thin slices of Beaufort. We close each cutlet. 

They are dipped in flour before the beaten egg and breadcrumbs. Then, we start again in the beaten egg and breadcrumbs for a beautiful gilding. It only remains to cook in a pan with a little butter over low heat, five minutes on each side and again five more minutes on each side. 

An address to taste breaded Beaufort? 

If you are lucky enough to spend your mountain holidays in the Tarentaise valley, take a trip to Farçon in Courchevel. Chef Julien Machet offers Beaufort matches as an aperitif. Slices of Beaufort simply dipped in breadcrumbs before being fried. The cheese is melted, it is very tasty! 

Ingredients

4 large turkey cutlets (chicken or veal also works)

4 slices of ham

100 grams of Beaufort

2 eggs

flour

breadcrumbs

salt

pepper

Butter 

Recipe for airy and crispy breaded Beaufort matches from Julien Machet.

For 12 matches:

100 grams of Beaufort

50 grams of flour

50 grams of breadcrumbs

2 eggs

2 grams of ground cumin

Cut 12 Beaufort sticks six centimeters long by 0.5 centimeters on the side, mix the cumin with the breadcrumbs, then bread the English sticks (flour, egg, breadcrumbs).

Repeat the operation: egg, breadcrumbs a second time and fry for a few seconds in a deep fryer at 180 ° to obtain a brown color.

To be enjoyed as an aperitif with a white wine from Savoie