“Be curious, explore, but above all, take pleasure in the cheese.”
— Claude Luisier

Step into the world of expert cheese affineur Claude Luisier, who brings together more than fifty of the finest French and Swiss cheeses in this beautifully curated guide. Each page celebrates the art of cheese with tasting notes, production insights, and stories of the artisans who bring these treasures to life.

Journey from the snow-covered peaks of the Alps to the green pastures of Normandy and discover an irresistible selection of cheeses, from Raclette and Roquefort to Chaource and Comté.

Explore new ways to enjoy your favourites with recipes such as
• Spinach, Bleu d’Auvergne and Pine Nut Tartlets
• Croque Monsieur with Morbier and Truffled Ham
• Beetroot Carpaccio with Fresh Goat’s Cheese Cream
• Alpine Raclette Spring Rolls with Apricot Chutney
• Asparagus, Cured Ham and Arradoy Sheep’s Cheese Salad

A rich and sensory journey for every cheese lover, The Fromagerie is a true celebration of flavour, craft, and pleasure.

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Camembert en Croûte with Lardons and Potatoes

Serves: 2
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

• 1 potato

• 50 g (1¾ oz) bacon lardons

• 1 small onion, chopped

• 1 sheet ready-rolled puff pastry

• 1 Camembert, sliced in half horizontally

• 1 egg, beaten

• Salad, to serve

Method

1. Cook the whole unpeeled potato in salted boiling water until tender. Meanwhile, gently cook the lardons and onion in a dry frying pan until the onion is soft.

2. Drain the potato, then peel and slice it.

3. Unroll the pastry on a baking tray and place one half of the Camembert in the centre, rind side down.

4. Spoon the onion and lardon mixture over the cheese and arrange the potato slices on top. Cover with the remaining half of the Camembert, rind side up.

5. Brush the edges of the pastry with the beaten egg, then fold them neatly over the cheese to enclose it completely, trimming any excess pastry if needed. Make a small hole on top to allow steam to escape. Brush the top with the remaining egg.

6. Bake at 200°C (400°F), Gas Mark 6, for 20 minutes. Remove from the oven and serve immediately with a green salad.

Recipe published with permission from Ocotpus Books Ltd.