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Made from cow's milk, Supreme is a soft-ripened cheese in a white rind. Enriched with crème fraîche, the heavy cream Supreme is known not only for its smoothness and richness, but it is also credited for being perfectly matured.
Supreme is available in two distinctive flavors. There is a plain one, which is creamy and mellow. The other choice is garlic and herbs mix; and when processed with garlic, the cheese has a mild nutty (similar to hazelnut) and garlic aftertaste.
Supreme boasts a fat content of 63 percent but, because it is rich, it is best enjoyed in small portions. What’s more, Supreme cheese is easy to digest. So health-conscious consumers can partake without the guilt. Savor it at room temperature with crackers or hearty breads and a glass of red wine.

Supreme cheese hails from the Burgundy region of France. Its story begins in 1926 when François Paul-Renard, heir to the family cheese-making business, started a small cheese dairy in an old windmill. His father is forever credited with creating the production process that allows for a perfect maturing of packaged cheese. The cheese was introduced in the 1930s under the name “Les Ducs” in Camembert size. By 1950 Supreme had gained a strong reputation, then in 1968, Suprême des Ducs became an international star.

Tomato "Napoleon" with Suprême cheese
Serves 8 Ingredients: 4 medium tomatoes 8.8 oz SUPREME cheese 10 chopped black olives 4 servings of rocket 4 tablespoons of olive oil vinaigrette Some basil leaves	Directions: 1. Cut the tomatoes into quarters and the cheese into slices, then layer them in order to form a "Napoleon". 2. Sprinkle with chopped olives and serve onto the rocket seasoned with vinaigrette. 3. Sprinkle with basil leaves.

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More Suprême Recipes...
	Honey fruit skewers with Suprême cheese	Gourmet dish with Suprême cheese
	Slices of black bread with Suprême cheese	Soft-boiled FLORENTINE eggs with Suprême cheese
	Vol-au-vents filled with Suprême cheese, cured ham and prunes	Skewers with Suprême cheese and marinated vegetables
	Rocket spring salad with Suprême cheese	Tomato "Napoleon" with Suprême cheese
	Sweet and Salty Toast with Suprême, Pear and Hazelnuts	Poached eggs with Suprême cheese and walnuts
	Baked potato filled with Suprême cheese	Toast with Suprême cheese and tomato
	Fine Tartlets with Suprême cheese and peppers	Fruit skewers with Suprême cheese

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Supreme

Honey fruit skewers with Suprême cheese

Preparation time: 20 minutes · Servings: 2

Ingredients:
1 apple
1 pear
2 figs
7 oz SUPREME cheese
1 slice of gingerbread
1 tablespoon of honey
2 pinches of Espelette chili pepper
Some mint leaves

Direction

Cut the fruits into quarters and the supreme cheese into pieces, and put them onto some wooden skewers, intermixing them.
Brush the skewers with honey, sprinkle them with chili powder and the set of mint leaves. Serve with a green seasonal salad.

Baked potato filled with Suprême cheese

Ingredients:
4 big potatoes (7 oz each)
7 oz of fresh salmon
Fresh or deep-frozen dill
4,5 oz of SUPREME cheese
7 oz of white cheese with 20% of fat content
Salt & Pepper

Direction

Wash the potatoes and cook them in their skin for 25 minutes in salted, simmering water (or 10 minutes in the pressure cooker). Once done, drain and cool the potatoes. Preheat your oven to 410°F.
Cook the salmon for 4 minutes in the microwave or 12 minutes by steam cooking. Split it. Wash and dry the dill leaves and chop finely. Cut the SUPREME cheese into cubes. Cut the potatoes to 2/3 of their height. Remove the “lid” part, and scoop out the centre. Leave enough flesh so that the potato does not lose its shape afterwards. Mix in a big salad bowl the white cheese, the SUPREME, the split salmon, the dill and the flesh from the potatoes. Add salt and pepper to taste. During preparation, work with the aid of a wooden spoon, until a homogenous mixture is obtained. Refill the potatoes with the mixture, and put them into a baking dish. Bake for 10 minutes in the oven. Serve warm.

SUPREME suggestion:
You may serve this dish with a green salad, and a bottle of Chardonnay (from the Côtes Chalonnaises).

Slices of black bread with Suprême cheese

Ingredients:
7 oz of SUPREME cheese
1/2 cucumber
2 slices of smoked salmon
4 slices of black bread
2 chopped sweet and sour pickles
1 yoghurt (Greek yoghurt)
1 tablespoon of chives
1 teaspoon of cumin seeds
1 teaspoon of grated horseradish
Salt & pepper

Direction

Cut the cucumber into small cubes, add the horseradish and yoghurt as well as the salt and pepper. Mix well and store in a cool place.
Cut a few slices of SUPREME cheese, place them onto the bread, then sprinkle them with cumin and chopped pickle.
Serve it all with the cucumber salad covered with salmon strips

Soft-boiled FLORENTINE eggs with Suprême cheese

Ingredients:
4,4 oz of Supreme cheese
4 eggs
4 servings of spinach shoots
1 tablespoon of chopped chives
3 tablespoons of olive oil vinaigrette
8 slices of flatbread with olives (or farmhouse bread)
1 clove of garlic
20 basil leaves
3.3 oz of olive oil

Direction

Warm up the olive oil and fry the garlic, which has been cut into very thin strips, and the basil. Drain onto absorbent paper.
Delicately poach the eggs in simmering and salted water, then drain them.
Mix the spinach shoots with the vinaigrette and the chives.

Gourmet dish with Suprême cheese

Ingredients:
3,5 oz of fresh spinach shoots
4 oz of SUPREME cheese
7 oz raw wheat
1,4 oz of sun dried tomatoes
3,5 oz of cherry tomatoes
7 oz of tinned or deep-frozen artichoke
1 teaspoon of mustard
4 tablespoons of walnut oil
2 tablespoons of vinegar
Salt & Pepper

Direction

Cook the wheat in boiling and salted water, then drain, and rinse in cold water.
Carefully wash the spinach and the cherry tomatoes. Cut the artichokes into quarters.
Slice thinly the sun dried tomatoes and mix them with the wheat. Prepare the vinaigrette by mixing the oil, the vinegar and the mustard. Add salt and pepper.
Cut the SUPREME cheese into pieces. Lay the spinach shoots on 4 plates.
Place the wheat mix in a nice pile on top.
Atop each pile with a piece of SUPREME.
Place the artichokes and the cherry tomatoes around.
Serve the vinaigrette separately.

SUPREME suggestion for presentation:
Spread the sun dried tomatoes at the bottom of 4 ramekin dishes. Cover with a slice of SUPREME cheese, then the wheat. Pack down well. Place atop the spinach shoots and put the artichokes and the cherry tomatoes around them. Serve the vinaigrette separately. We recommend that you try a Pinot Noir d’Alsace with this dish

Tomato "Napoleon" with Suprême cheese

Ingredients:
4 medium tomatoes
8.8 oz SUPREME cheese
10 chopped black olives
4 servings of rocket
4 tablespoons of olive oil vinaigrette
Some basil leaves

Direction

Cut the tomatoes into quarters and the cheese into slices, then layer them in order to form a "Napoleon".
Sprinkle with chopped olives and serve onto the rocket seasoned with vinaigrette.
Sprinkle with basil leaves.

Poached eggs with Suprême cheese and walnuts

Ingredients:
4 eggs
7 oz of SUPREME cheese
20 plain croutons
4 servings of mixed salads (endives, spinach...)
1,7 oz of roughly chopped shelled walnuts
4 tablespoons of walnut oil vinaigrette
1 tablespoon of chopped chives

Direction

Delicately poach the eggs (without the shell) in simmering and salted water for 2 minutes, then drain them onto a clean cloth.
Cut the SUPREME cheese into slices and roll them in the chopped walnuts.
Season the salad.
Place over the egg a slices of cheese, the croutons and sprinkle it all with chives.

Vol-au-vents filled with Suprême cheese, cured ham and prunes

Ingredients:
1 oz of SUPREME cheese
4 small slices of cured ham (1,5 oz)
8 pitted prunes

Direction

Cut the prunes and the slices of cured ham into two long ways.
Cut the SUPREME cheese into 8 pieces of equal size.
Stuff the prunes with the cheese, and roll the ham strips around them.
(Support the rolls by using a wooden pick.)
Warm up the vol-au-vents in the oven at 400° for 5 minutes. Serve warm.

Rocket spring salad with Suprême cheese

Ingredients:
7 oz of SUPREME cheese
4 portions of rocket salad and dandelions
14 oz of fresh vegetables
(asparagus, carrots, custard marrows, sweet corn...)
3 tablespoons of a basic olive oil vinaigrette
2 tablespoons of golden pine nuts
2 tablespoons of chopped chives

Direction

Lightly cook the vegetables in boiling and salted water, whilst keeping them crunchy. Put them in cold water after cooking and drain them.
Cut your SUPREME cheese into slices and roll it in chives and chopped pine nuts.
Season the salad with the olive oil vinaigrette, and serve it with the slices of SUPREME and the vegetables.

Skewers with Suprême cheese and marinated vegetables

Ingredients:
1/2 red pepper
1/2 yellow pepper
8 mini ears of corn
7 oz of SUPREME cheese
4 cherry tomatoes
1 tablespoon of chopped basil
1 tablespoon of snipped chives
4 tablespoons of olive oil

Direction

Cut the peppers into squares and marinate them with the corn, the cherry tomatoes, the olive oil and the herbs for half a day.
Fry the vegetables in a non stick pan for several minutes, and let them cool.
Cut the SUPREME cheese into pieces, then intersperse the vegetables and the cheese onto wooden skewers. Serve with the remaining marinade and some salad leaves

Sweet and Salty Toast with Suprême, Pear and Hazelnuts

Ingredients:
4 slices of 7-multigrain bread
2 oz of SUPREME cheese
1 small pear
10 hazelnuts

Direction

Peel and core the pear, and cut it into thin strips.
Roughly chop the hazelnuts.
Spread the strips of pear onto the bread slices.
Cut the SUPREME cheese into slices.
Lay them over the pears. Sprinkle with the shards of hazelnut.

Serve with a yellow wine from the Jura region Fine Tartlets with Suprême cheese and peppers

Ingredients:
4 sheets of brick pastry (much like Phyllo dough)
2 peppers (1 red and 1 yellow)
3,5 oz of SUPREME cheese
1 tablespoon of sunflower oil
4 individual moulds
Salt &Pepper

Direction

Cut the peppers in halves, core them and remove the “white” waxy skin, then cut into strips. (Dip them into boiling water for a couple of minutes in order to remove their skin more easily).
In each sheet of brick pastry, cut out 3 circles slightly bigger than your individual mould.
Oil one side of each sheet of brick pastry by using a brush. Overlay them by 3 in the moulds. Bake the sheets of brick pastry for 5 minutes to achieve a slight colouring. Spread the peppers over the brick pastry. Add salt and pepper.
Remove the rind from the SUPREME cheese and cut it finely. Place it over the peppers. Add a trickle of olive oil over the tartlets. Bake for 10 minutes at 410°F. Serve immediately.

SUPREME suggestion:
You may make one big pastry if you do not have any individual moulds. The peppers may be replaced by other vegetables (tomatoes). Precook them before laying them on the fine pastry.
Serve the tartlets with red wine from the Côtes du Rhône.

Toast with Suprême cheese and tomato

Ingredients:
4 toasted slices of farmhouse bread
7 oz of SUPREME cheese
1 chopped tomato (without the seeds)
1/2 clove(s) of garlic
20 small slices of ham
1 tablespoon of chives
1 tablespoon of olive oil
Pepper

Direction

Lightly brush the toast with garlic.
Spread the chopped tomatoes on top.
Cut the SUPREME cheese into slices and roll them in the chives
Layer the slices of cheese and the ham onto the bread, then add a trickle of olive oil and sprinkle with freshly ground pepper.