| Goat Cheese | Brie Cheese |
| Camembert | Goat Brie |
| Brie en Croute | |
| St. André | Pont l'Evêque |
| Suprême | Le Montagnard |
| Boursault | Caprice des Dieux |
| St. Albray | Chèvre aux Epices |
| Chaumes | St. Marcellin |
| Pié d'Angloys | Le Coutances |
| Crémier de Chaumes | |
| Emmental | Comté |
| Fol Epi |
| Morbier | Raclette | |
| Beaufort | St. Nectaire | |
| Ossau Iraty | Doux de Montagne | |
| Etorki | ||
| Bleu d'Auvergne | Roquefort |
| Fourme d'Ambert | St. Agur |
| Crème de St. Agur | |
| Gourmandise | Rambol Fumé |
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A simple, "stepped up" variations of the dinner party classic. Rolling the filling into the chicken before coating and baking creates a gourmet feast for the eyes as well as the palate.
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Preparation : 15 min - Baking : 50 min |
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No cooking involved
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Preparation time: 45 minutes
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