There is a fancy deli in Beirut called Aziz (they’ve been around forever) and they carry all the French cheeses, American chips and salsa, Italian pastas, Thai curries your little heart could desire; I was in a big hurry and got some Comté and some Beaufort (never tried it before). Beaufort (found out after the fact) is pricey; it is a raw milk cheese. Apparently it gets massaged every afternoon while being cured, which may explain its high cost! It is the cheese used for fondue due to its perfect melting quality.
Both of these cheeses when used in a quiche or simply savored with a good piece of bread turn cheese eating into a distinct moment of pleasure.
INGREDIENTS: 8 servings
Have the crust ready and prebaked in a 10 inch pie plate.
- 5 eggs
- 1/2 stick of unsalted butter
- 1 1/2 cup of whole milk
- 1 cup of comté, shredded
- 1 cup of beaufort, shredded
- 1/2 cup of cream cheese (room temperature)
- 1/2 cup of all-purpose flour
- 1/2 tsp white pepper and 1/4 tsp nutmeg
- Salt to taste (cheese is already salty)
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