About Us Contact Us Products Recipes Pairing Suggestions Serving & Storage Dictionary

Appetizer Salads   Arugula salad with oranges, walnuts, and Cambozola Black Label   Cranberry-Pecan Salad with fried CAMBOZOLA BLACK LABEL   Lamb, Rougette and pasta salad Rougette potato salad Dinner (Formal) Dinner (Informal) Soup Dessert Meals "The Bavarian way"   Rougette potato salad   8.8 oz Rougette, cubed 14 oz Boiled Potatoes in Skins 3 Red Peppers, Sliced 2 Onions, Sliced in Rings 5 tbsp Olive Oil 3 tbsp Wine Vinegar 4 Sprigs Fresh Oregano 2 Sprigs Fresh Thyme 1/2 Bunch Parsley Salt and Pepper Whisk oil and vinegar, season with salt and pepper. Wash and chop herbs and add to mixture with Rougette. Cover and leave to marinate for 1 hour. Peel potatoes, and slice thinly. Add potatoes, onion, and peppers into a bowl and add marinade.  Leave to stand for at least 15 minutes.

(c) 2006-2009 Kaserei Champignon - The mark of fine cheese. All rights reserved.