Use of cookies.

Our website uses cookies so you can place items in shopping baskets, book an engineer online and allow us to collect anonymous statistical data to help us improve the performance of the website. Please press Continue to accept cookies. Or view more information about the cookies we use and how to manage your settings.

Continue> No, thanks> Privacy policy> Change your cookie settings> More information about cookies

Recipes with cheese

In France, the best meals are almost always followed by a final cheese course. Be inspired to create your own starring course with these delicious celebratory dishes.

Chestnut-Reblochon-Radicchio Tarte

Serves 2


  • 150 gplain wheat flour
  • 120 gchestnut flour
  • 120 gsoftened butter
  • 1pinch salt
  • 1free range egg
  • 3shallots
  • 500 gradicchio
  • 100 gdried figs
  • 2free range eggs (1 used to make an egg wash, 1 to make the sauce)
  • 150 gReblochon
  • 2tablespoons olive oil
  • 30 gpine nuts
  • 100 mlcream
  • 2tablespoons crème fraîche
  • 1fresh garlic clove (optional)
  • Salt, pepper, nutmeg to taste


1. In a bowl, combine all the dough ingredients and knead by hand until you have a smooth dough. Shape dough into a ball, wrap it in cling film and refrigerate for 30 minutes.

2. Rinse radicchio, dry and cut into strips the width of your thumb. Peel shallots and garlic, cut into strips and sauté in a pan with a little oil until translucent. Stir in radicchio and lightly sauté. Season to taste with salt, pepper and nutmeg. Cut up figs and add. Immediately remove from heat and let stand in the pan.

3. Flour a baking sheet or line it with parchment paper. Roll out the dough to about the thickness of a pencil and place on the baking sheet. Whisk one egg and brush it onto the dough.

4. Distribute radicchio-fig mixture on the dough to within an inch of the edges. Slice cheese and distribute on top. Fold up the edges of the dough and brush with egg.

5. Whisk together cream, crème fraîche and 1 egg and season with salt, pepper and nutmeg. Carefully distribute this mixture over the tarte and sprinkle with pine nuts. Preheat oven to 190°C on CircoTherm®. Bake tarte on the bottom shelf for 30-35 minutes.

Download recipe

Goat Cheese Soufflé with Caramelised Physalis

Serves 4


  • 1tablespoon softened butter
  • 2tablespoons quark
  • 60 gfresh goat cheese
  • 1teaspoon corn flour
  • Grated peel from 1 lemon
  • 1pinch nutmeg or mace
  • 1pinch salt and pepper
  • 4soufflé dishes or ramekins
  • 200 gphysalises
  • 4tablespoons icing sugar
  • 1whole clove
  • 1small piece cinnamon
  • 3free range eggs
  • Juice from 1/2 orange


1. For the soufflé, butter ramekins and refrigerate. Separate eggs. In a bowl, combine quark, goat's cheese, corn flour, egg yolks, 2 tbsps icing sugar and grated lemon peel and stir. Beat egg whites with a pinch of salt until stiff. Gradually sieve the remaining icing sugar into the egg whites.

2. Using a wire whisk, carefully combine the two mixtures and season with nutmeg, salt and pepper. Preheat oven to 180°C top and bottom heat. Pour soufflé mixture into the ramekins and place in a water bath in the oven. Bake on the bottom shelf for about 20 minutes.

3. For the physalis sauce, rinse physalises and cut in half. In a pan, melt 1 tbsp sugar. When the sugar becomes light brown, remove pan from heat and pour in orange juice. Add the fruit and spices and simmer over low heat for 2-3 minutes until you have a thick sauce.

4. Serve warm soufflés with the sauce.

Download recipe

Camembert with Caramelised Apples and Nuts

Serves 2


  • 1Camembert in a wooden box
  • Parchment paper
  • 2apples (Cox's or Russet)
  • 1tablespoon butter
  • 1tablespoon sugar
  • 2sprigs thyme
  • 2 clCalvados
  • 100 gof your favourite nuts
  • (such as almonds, hazelnuts, walnuts, pecans, pine nuts)


1. Remove Camembert from box and cut in half horizontally (like a bread roll).

2. Cut parchment paper into two large pieces about 20 x 20 cm. Place one piece in the box bottom and one in the box top and place cheese halves on the paper.

3. Cut apple into wedges. In a pan, melt butter and cook apples briefly until golden-brown. Sprinkle apples with sugar and caramelise slightly. Flambé apples with Calvados and sprinkle with thyme leaves.

4. Preheat oven to 180°C on CircoTherm®. Evenly distribute caramelised apple wedges over the cheese and sprinkle with nuts. Bake in the oven for about 15 minutes.

5. Eat hot camembert directly from the box with either a spoon or a piece of baguette.

Download recipe

The only oven with
the disappearing
door now
Cleans Itself

For cooks who create with passion, a little creative mess is all just part and parcel of the process. With our innovative Slide&Hide® single oven now available with high-temperature pyrolytic cleaning, cleaning up those oven spillages needn’t be a problem. With three settings available for light, medium and heavy residue, bubbled-over cheese is turned to ash, allowing you to simply wipe the oven once it has cooled.

The right NEFF ingredient:

VarioSteam® gives dishes the perfect moisture boost by adding steam at three intensity levels. Ideal for baking, roasting or simply re-heating, dishes come out with a more intense flavour and an appetising appearance. With all NEFF VarioSteam® ovens featuring CircoTherm® technology, it's even possible to cook meat, desserts and vegetable dishes across all four levels.

Look for additional inspiration in more stories and regional cuisines.

© BSH Home Appliances Ltd 2017
Online Survey