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Mons Puff Pastry with 1924 Bleu

Recipe: Mons Puff Pastry with 1924 Bleu

Mons Puff Pastry with 1924 Bleu

The quintessential hors d’oeuvre, perfected
  • A close up of the filling for the Mons Puff Pastry with 1924 Bleu
  • Tarte a la Frangipane topped with Vermont Creamery Creme Fraiche
  • A classic hors d'oeuvre that's flaky, creamy and pungent
Blue cheese baked in puff pastry is a classic hors d’oeuvre. It’s warm and flaky, creamy and pungent. But not all blue cheese is created equal, and neither are all fillings seasoned the same. This is our go-to version, a recipe that comes directly from the legendary French affineurs at Mons Cheese. It uses their 1924 blue and a pinch of nutmeg to elevate this finger food to something fine.
Warm and flaky puff pastry made with Herve Mons 1924 BleuThe filling in the Mons Puff Pastry is bechemel sauce made with blue cheeseSimple and crowdpleasing finger food that's also a French classic
We’re sharing this recipe in celebration of French Cheese Month. So much of the cheesemaking process was developed by the French. They gave the world washed rind cheeses. They gave the world the affinage process. They gave us Brie and Camembert and Epoisses and Munster and Roquefort and so, so much more. With July being the month of Bastille Day, and the time of year when grazing conditions are at their peak, we are spending the month celebrating French cheese and its contribution to the world.

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