Hello, my dears,
Today I would like to look ahead to June's box and introduce you to a special cheese and suggest a recipe to go with it.
It's about the Templais Fleuron from Fromagerie Baechler in Temple sur Lot.
The cheese dairy offers a wide selection of cheeses according to traditional family recipes, made by master cheesemaker Xavier Baechler. The cheeses are 100% Lot-et-Garonnais.
In a quality approach, the cow's milk used to make the products is collected from 47 producers in Lot-et-Garonne before being processed in the cheese factory.
Since 1860 it has been a cheese factory that has passed from father to son with an ancestral know-how that is continued in the fromagerie. From production to maturation, the cheeses are made by hand, so each cheese is unique.
Templais Fleuron has a maturation period of 12 months and is a hard cheese similar to Italian Parmesan, but softer and milder. Its taste is nutty.
Here is the recipe for 2-3 people
1 bread or a baguette
1 clove of garlic
a large handful of fresh arugula
about 10 cherry tomatoes
a handful of radishes
Slice the bread and toast it.
Rub the toasted bread with the flesh of a halved garlic clove, then spread a teaspoon of tomato puree on each slice.
Wash cherry tomatoes and radishes. Halve the cherry tomatoes and thinly slice the radishes.
Place a few cherry tomatoes and radish slices on the toast and then add as much arugula as you like.
Finally, sprinkle the toast with a few slices of Templais Fleuron, drizzle with a little oil and serve.
As you can see, easy and quick to prepare, very tasty as a snack or as an aperitif.