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Rare cheeses
Discover also
Organic cheeses
Butter and cream
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Jurassic
Picandine – Fromager en Périgord
Barbichette range
Cremoso range
Comtés Marcel Petite
Xavier David Affineur d’Exception
La Réserve des Crémiers
Tradition Émotion
Affinage d’Excellence
Cheese types
Hard cheeses and pressed cheeses
Soft cheeses
Fresh cheeses
Blue cheeses
Milk types
Cow’s milk cheeses
Goat’s milk cheeses
Ewe’s milk cheeses
Buffalo’s milk cheese
A world of cheeses
French cheeses
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Vegetarian Club-Sandwich with Curry and Vacherousse d‘Argental
Main dish, Tartine / sandwich
Vegetarian Club-Sandwich with Curry and Vacherousse d‘Argental
People
4 Foodlovers
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Ingredients
200 g Vacherousse d’Argental
3 spring carrots
½ bunch of red radish
50 g spinach leaves
80 g Paris mushrooms
2 fresh white onions
1 tablespoon lemon juice
6 slices of toast
2 plain yoghurts
1 teaspoon curry powder
Salt, pepper
Preparation steps
Cut the Vacherousse cheese into thin slices.
Wash and dry the vegetables.
Peel the carrots and cut into fine strips.
Chop the spinach leaves.
Cut the radishes and peeled onions into thin round slices.
Finely slice the mushroom caps and sprinkle with lemon juice.
Combine the yoghurt with the curry.
Toast the bread and cut each slice into 2 triangles.
Mix the chopped vegetables.
Season with salt and pepper.
Arrange the slices of Vacherousse d’Argental and the mixed vegetables on the slices of toasted bread.
Spread with curry sauce.
Stack 3 slices of toast with vegetables.
Use a toothpick to keep together.
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