How to Serve:
- serve at room temperature, eat on its own by the slice, rind included
- the great dessert cheese
- slightly melt or bake and top with fruits or nuts
- excellent to pair with bread or used in baking
Wine pairing: Merlot, Chardonnay, Pinot Noir
Cheese platter: mixed berries, cherries, blueberries, fig, apricots, pears, watermelon, avocado
Cheeseboard: Cheddar - Truffle noir gouda - Brie - Mozzarella
Pumpkin Spinach and Brie Lasagna
12 pre-cooked lasagna sheets
1 Brie cheese
1 bunch of spinach
8 forest ham slices
200 ml liquid cream
200 ml milk
30 g butter
salt and pepper
Wash spinach and pumpkin.
Cut pumpkin into strips and steam for 8 to 10 minutes, crush once cooked.
Season with salt and pepper at the end of cooking.
Preheat the oven to 210 ° C.
Remove the crust of Brie cheese and cut it into cubes.
Remove the rind of the ham and cut it into strips.
In a saucepan, cook milk and cream and bring to a simmer.
Add the pieces of Brie, season with salt and pepper, and a pinch of cinnamon.
Stir over low heat until cheese is melted.
Brush a baking dish with butter and line with lasagna sheets.
Layer strips of ham, crushed pumpkin, spinach leaves, and the Brie mixture.
Sprinkle with pepper to season.
A layer of lasagna sheet on top and a layer of Brie mixture.
Add another layer of filling alternately topping with a lasagna sheet.
Finish with the lasagna sheet layer with brie mixture on top.
Sprinkle with cubes of butter.
Place in the oven and bake for 35 minutes until the lasagna is browned.
Serve and enjoy!
Pasteurized cow’s milk, salt, lactic ferments
*Allergen information: contains milk
It is relatively lower in fat compared to other cheeses and has practically no carbohydrates. It is also a great source of calcium and protein and contains huge amounts of vitamins A, B12, B2, and phosphorous.
Storage: Refrigerate immediately at 4 °C or lower. Wrap in aluminum foil and keep in a tightly sealed container.
Shelf Life: 1 week