Original Beaufort cheese lollipops
- 100g Entremont Beaufort cheese
- 10g flour
- 4 15/20 cm long wooden sticks
Cut the Entremont Beaufort cheese into small cubes. Mix the Beaufort cubes with the flour.
Preheat the oven to 150°C, preferably in a ventilated position.
Cover a baking tray with greaseproof paper.
Arrange 4 small 6cm tart circles on the tray. Put a generous spoonful of the mixture in each circle.
Then delicately remove the circles to obtain small 1/2 cm thick discs.
Lay the end of a stick on each disc and press down gently.
Add a little more of the mixture over the top to hide the stick. Put the tray in the pre-heated over and cook for 15 minutes at 150°C.
Leave the Beaufort lollipops to cool before eating.
Arrange the lollipops in a jar full of polenta to serve.
Photo Credits: L'Atelier S.Madelon / SDB