Edible Manhattan had the absolute pleasure of partnering with Fromager d’Affinois USA and the legendary Chef Jody Williams for a night of indulgence at Buvette, celebrating all things cheese. The menu? A dreamy lineup featuring tartines, tarte flambée, seasonal crudités, frittata, and a stunning baked double cream, all starring Fromager d’Affinois in its most delicious forms: wheels of Le Fromager, Excellence, Truffes, Peppercorn, Garlic & Herbs and Florette, plus the adorable new line of Petit d’Affinois Double Cream and Triple Cream.
Made in the Auvergne-Rhône-Alpes region of France, Fromager d’Affinois is a luxurious cheese with a signature smooth, buttery texture and bloomy rind. Thanks to a signature ultrafiltration process developed by Fromagerie Guilloteau, each bite is exceptionally rich and creamy, combining modern technique with the timeless craft of French cheesemaking.
Enjoy the following recipes, courtesy of Chef Jody Williams and Buvette!
Quiche
Fromager d’Affinois Florette
INGREDIENTS
1 small zucchini
8 large eggs, beaten together
6 fresh basil leaves, roughly torn
Extra virgin olive oil
1 cup Fromager d’Affinois Florette
DIRECTIONS
Preheat the Oven to 400 degrees Fahrenheit. Using a mandoline or sharp knife, thinly slice the Zucchini into rounds, set aside.
Heat 3 tablespoons of olive oil in a skillet over medium high heat. Add the zucchini and cook stirring occasionally until softened and a tiny bit brown, 5 minutes.
Season the zucchini with a pinch of salt. Turn off the heat, pour the eggs over the squash, then drizzle the eggs with an additional tablespoon or two of olive oil.
Scatter slices of Fromager d’Affinois over eggs. Bake until the eggs are just set, about 10 mins. Immediately remove from the oven and give one final drizzle of olive oil and scatter with torn basil.
Tarte Flambée
Fromager D’Affinois Le Fromager
INGREDIENTS
Focaccia dough for two-12 inch tart flambées
½ lb sliced bacon
2 yellow onions, sliced
1 cup Fromager d’Affinois le Fromager
½ teaspoon freshly grated nutmeg
DIRECTIONS
Generously coat a half sheet pan with olive oil and stretch and pull a batch of dough so that is fills the pan, cover and set aside. Using your fingers, press the dough so that it fills the pan Drizzle olive oil over the surface of the dough, cover and let rest for 20 minutes.
Add half pound of sliced bacon to a hot pan, cook 2-3 minutes. Add sliced onions to the pan, cook over medium heat stirring occasionally until onions are soft and brown, season with salt and pepper and set aside.
Meanwhile whisk 1 cup softened Fromager d’Affinois and ½ teaspoon nutmeg. Uncover the dough and evenly spread the cheese mixture over the dough, pile the onion and bacon mixture over the cheese.
Bake the Tarte Flambee at 375 degrees Fahrenheit. Once the crust is nicely browned and the onions have taken on color, transfer to a wire rack and let cool for 15 minutes.
Croque-Monsieur
Fromager d’Affinois Truffle
INGREDIENTS
1 recipe béchamel sauce
2 tablespoons whole grain mustard
8 slices bread
8 slices cooked ham, preferably Prosciutto Cotto
2 cups Fromager d’Affinois Truffle, sliced
1 teaspoon herbes de Provence
DIRECTIONS
Line a baking sheet with parchment paper. Stir bechamel together with mustard and spread mixture on each slice of bread.
On 4 of the prepared slices of bread, place 2 slices of ham directly on top of the bechamel and top with slices of Fromager d’Affinois Truffle.
Place remaining 4 béchamel-coated slices on top, béchamel side up. Transfer sandwiches to baking sheet and sprinkle with herbes de Provence and remaining Fromager d’Affinois Truffle.
Place the sandwiches in the oven and bake until the cheese is totally melted and is starting to crisp, about 10 minutes.
