Preparation
- For the pepper rosettes: Set the Tête de Moine in place on the Girolle. Crank the pepper mill a few turns to grind pepper onto the surface of the cheese. Carefully rotate the blade along the Tête de Moine AOP to form rosettes.
- For the cumin rosettes: Follow the same process as for the pepper rosettes. Before scraping, lightly press the cumin seeds into the cheese.
- For the horseradish rosettes: Peel the horseradish with a vegetable peeler. Use a fine gauge vegetable grater to grate a small amount of horseradish onto the Tête de Moine AOP. Scrape the Tête de Moine AOP to form rosettes. This process helps the horseradish flavor to penetrate the cheese. Arrange the rosettes on a tray and serve with baguette.
Ingredients for pepper rosettes
- freshly ground pepper blend (black, red, and green peppercorns)
- approx. 100 g Tête de Moine AOP
Ingredients for cumin rosettes
- whole cumin seeds
- approx. 100 g Tête de Moine AOP
Ingredients for horseradish rosettes
- 1 horseradish root
- approx. 100 g Tête de Moine AOP
You will need
- 1 baguette, sliced
Tip
- This recipe can be prepared using other spices, depending on your tastes and your imagination!
