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Dairy products
Dairy products
 
Categories:
Cheese Butter Milk, cream and yogurt
Cheese
Aligot
Baked Tomme Vaudoise Cheese
Banitsa - Bulgarian cheese pastry
Beaufort Cheese Tart
Black Goat's Cheese Crème Brûlée with Arugula and a Walnut Oil and Pear Vinegar Emulsion
Bourekia, cheese pie
Boursault Brebis and Honeyed Pears
Brie en croute with caramelized pear and beer
Camembert and Haddock Tart with Green Lentil Salad
Régis & Jacques Marcon, Hôtel et Restaurant Régis et Jacques Marcon, France
Camembert Crisps with Creamed Cabbage and Goose
Patrick Fulgraff, traiteur, anc. chef Au Fer Rouge, Colmar
Chaussée aux Moines and Tomato Puff Pastry Tart
Creamy Leek Tart with two Welsh Cheeses
Crunchy Honey-Breaded Camembert
Glamorgan Sausages with Red Onion Marmalade
Goat Cheese, confit tomato, wintercress salad and basil emulsion
Alain Labrie, La table du chef, Sherbrooke, Québec
Homemade mascarpone
Individual Pear and Bleu d'Auvergne (Blue cheese) Tarts
Marinated Cabecou (Goat Cheese)
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Mozzarella in carrozza - version simple
Parmesan Fondue
Parmesan tuiles
Sainte Maure de Touraine and eggplant terrine
Sainte Maure de Touraine Goat Cheese Mille-feuille with Figs
Salad with Bleu d’Auvergne, Eggplant Caviar and Walnut Toasts
St. Agur Foam with Cranberries, Grains and Wild Herbs
Stilton Sausages (cheese croquette)
Stilton, Port and Walnut Pâté
Strukli with Breadcrumbs
Warm Camembert with Wild Mushroom Fricassee
White Cheese (Fromage Blanc) with Herbs
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Butter
23 Compound Butters
4 vanilla butter recipes
Bacon and Tomato Butter Spread
Beurre blanc - White butter sauce
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Clarified Butter: Basic Technique and Recipe
Georges Blanc, restaurant Georges Blanc, France
Escargot Butter
Jacques Lameloise
Feta and Tomato Butter Spread
Flavored Butter and Smoked Trout Spread
Thierry Daraize, Québec
Garlic flower salted butter
Herbed Onion Butter
Lavender butter
Orange butter
Paprika, Chive and Caper Butter
Thierry Daraize, Québec
Roquefort and Sundried Tomato Butter
Rosemary Thyme Butter
Walnut Butter to serve with grilled capon
White Butter Sauce - Beurre Blanc and Beurre Nantais
Milk, cream and yogurt
Chantilly Cream - Sweetened Whipped Cream
Coconut milk frappé
Herbed Yogurt
Iranian Yogurt (Mast) and some basic recipes
Knafe, Lebanese Pastry
Whipped Cream
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