Cheese Crust Recipe

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Bread, cold cuts and melted cheese. This holy trinity is at the heart of a multitude of recipes, each as tasty as the next. Today’s recipe is no exception, as it’s the gourmet Croûte au fromage fondu! Simple and comforting, the Cheese Crust can be made with just about anything, and very quickly. The Bleu et Persillé team offers you three different ways to make this winter classic while showcasing our favorite products of the moment!

Pink pepper and fir honey

Did you know that thyme and laurel share several aromatic compounds with fir? We decided to use our delicious fir honey for this first slice of bread to pay homage to this conifer, a veritable monument of Quebec’s terroir!


  • Herbed ham
  • Comtomme au poivre rose – Fromagerie La Station
  • Fir tree honey – Jérémie Postel

The fresh, herbaceous taste of fir blends perfectly with the spicy notes and fruity fragrance of pink berries!

Pear and blue cheese

When blue cheese and pear meet, something magical happens! All blues are welcome, but our choice was Samuel le Bleu, a new product from fromagerie de la Nouvelle-France and a real team favourite!

  • Bresaola Della Valtellina
  • Pear
  • Samuel le bleu – Fromagerie La Nouvelle-France
  • Walnuts
  • Thyme

For this recipe, the secret lies in the sweet-savory balance. Just as the cream softens the coffee, the sweetness of the pear cuts through the saltiness of the bresaola and blue cheese.

As an accompaniment, opt for a sweet, syrupy spirit such as mead or port. For our part, we opted for Domaine des Salamandres’ flat perry!

Goat and Honey

For this last recipe, it’s our beehive honey’s turn to shine! With its floral, slightly minty taste, it goes perfectly with a good, lightly ripened goat’s cheese like Mr.Émile. Made in Mercier by the Ruban Bleu cheese dairy, it’s by far one of our most popular goat cheeses in store!

  • Chorizo Bellota
  • Green apple
  • Mr Émile – Fromagerie Ruban Bleu
  • Urban Honey – Blue & Parsley
  • Thyme

To accompany goat’s cheese, cider or dry white wine would be ideal! We chose Broussaille, a sparkling farmhouse cider made from apples macerated with Pinot Noir pomace.

The Recipe

First, drizzle a little olive oil over your slices of bread, then place the cheese on top for a nice color and crunch. Grill for 5 minutes in a 400°F oven, then broil for a few minutes until the cheese is toasted to your liking!