What if there is cheese left at the end of a meal?
Maybe you were too optimistic about the quantities of cheese anticipated for your meal? No problem, there are many ways of using up the cheese so that not a crumb is wasted. You can make the most of what’s left by making some original croque-monsieur, homemade tartiflette, or a cheese sauce for a big bowl of pasta or for grated cheese. Have you ever tried a tartiflette using Herve PDO instead of the usual Reblochon? It’s delicious.