Baked Tomme Vaudoise Cheese Recipe
Baked Tomme Vaudoise Cheese
The Cuisine of Vaud
Total time: 15 to 30 minutes

Oven temperature: 250° C (500° F)
Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

Serve in the baking dish with baked potatoes, mashed potatoes or country bread. 

- 4 Tomme vaudoise cheeses
- 200 ml (3/4 cup) dry white wine
- 3 cloves of garlic
- 4 eggs
- Nutmeg, salt and pepper
  1. Slice the tomme cheeses thinly; 
  2. place in a baking dish and pour the wine over top; crush the garlic over top;
  3. mix well with a spatula and place into a preheated 250°C. (500°F.) oven.
  4. Beat the eggs with a little salt, pepper and nutmeg. 
  5. When the cheese has melted, pour in the eggs and return to the oven until lightly set. 

A wine from the same region (Vaudois) from a traditional producer such as Paul Baumann, Obrist SA, Vevrey La Côte Morges AOC, Château de Lonay Catherine Kappeler, Jean & Pierre Testuz SA, Treytorrens

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