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The Montagnard des Vosges, as the name implies, is a mountain cheese with a strong character. It is an intensely creamy cheese with pleasant, earthy flavors, but without any sharpness at the finish. It is excellent as a table cheese with rustic bread or a baguette.
The Montagnard is best enjoyed with a Pinot Gris, or Chardonney that will highlight its strong nature.
 
Made from cow's milk in the eastern region of France, this cheese has subtle wood aromas and earthy tones.

 A washed rind cheese, it bares the colors of autumn on its rind: the bright orange exterior hides a creamy, rich paste full of tasty promise. The texture is smooth, unctuous, and melting, reminiscent of the fresh, milky aromas of mountain pastures. The Montagnard is soft and slightly pungent, with an edible rind.
Roland Barthelemy has been creating award-winning Boursault recipes for years. Not only a reputable cheese specialist and cheese maker in France, he also runs his own "fromagerie" in Paris. This tiny shop in the quartier St-Germain is an altar of cheese, with many of his own creations among its over 200 varieties. Not surprisingly, the fromagerie Barthelemy has been the Elysee Palace's presidential supplier since 1973.
Barthelemy is also the co-author of the internationally published Guide the Cheeses of the World: 1200 Cheeses of the World - an essential guide to selecting, tasting, and serving cheese. He is also the President of the Commission of the Best Cheese Makers of France, and also President of the "Guilde des Fromagers de St Uguzon".
Barthelemy's goals are best expressed in his own words: "Having always been passionate about cheese, it was my parents, cheese sellers by profession, ho introduced me to the joys of this fascinating profession. As a small child, I was already pacing up and down Paris' central market by the side of my father, becoming intoxicated by the strong smells coming from the four corners of France. The pleasures of fine cheeses therefore never left me, and I have dedicated my life to introducing them to every gourmand who has crossed my path!"
We hope you'll enjoy the new Boursault recipes, and when in Paris, don't forget to stop by 51, rue de Grenelle, to visit the fromagerie Barthelemy, a true cheese lover's heaven.
Potatoes au Gratin with Montagnard
Serves 4 Preparation time: 10 min. (cooking time: 40 min.)
Ingredients:
A small amount of
chopped chives
2 Tbsp. butter
Salt, pepper
4 large potatoes
1 Montagnard (7oz)
1 egg
 Directions:
1. Wrap potatoes in tin foil. Bake 20-30 minutes at 400°, then let cool.
2. Cut the Montagnard into small pieces and mix with egg, salt and pepper.
3. Add 1 large spoonful of warm baked-potato pulp from each potato and the chopped chives to the Montagnard mixture.
4. Stuff the potatoes with the Montagnard mixture.
5. Top with a pat of butter.
6. Bake at 400° for another 10 min. or until golden brown.
Pear flatbread with St. Agur cream  Serves: 4
Ingredients:
8 sprigs of chive
St. Agur cream
1 tablespoon of melted butter
4 flatbreads
2 pears 		Directions:
1. Peel the pears, remove the core and cut them into thin strips. Put them into a frying pan on medium heat with some butter until they start to brown.
2. Grill the flatbreads. Cover them with the warm pears, then with St. Agur cream. Sprinkle with chives and serve.
You may also put these flatbreads for 1 or 2 minutes under the oven’s grill and add some pine nuts, before serving them with a green salad
Ingredients of At. Agur cream:
2.5 oz. St. Agur (approx)
2 oz. quark cheese
1 teaspoon. lemon juice
1 small clove of garlic
2 tablespoons chopped
watercress 		1. Mix the St. Agur sauce with the white cheese until creamy, sauce like texture is achieved.
2. Flavour it with lemon juice, then add the pressed garlic and the watercress.
This cream will be delicious with raw vegetables: carrot sticks or endive leaves, fennel, and also as a sandwich spread.




 
More Le Montagnard Recipes...
Montagnard Cake with Hazelnuts    
Blazed Tart with Montagnard    
Montagnard Tortilla    
Potatoes au Gratin with Montagnard