Gourmet Chef Wannabe 2017 — photo 73 of 80: A chausson au fromage (cheese slipper) which my Swiss wife, Catherine, made from a recipe in the booklet La Fromagère 7 (The Cheese Maker, Vol. 7), published in March 1984 by Union Suisse du Commerce de Fromage (Cheese Industry Association of Switzerland). It consists of puff pastry filled with diced ham and mushrooms, grated potato, cheese (more on that in a second), parsley, cream, eggs and seasoning. With its log shape it seems quite similar to Beef Wellington, but of course, with different ingredients inside.

The original recipe called for three types of Swiss cheese: 20% Gruyère, 50% Emmental, and 30% Tilsit. For her version Catherine used 2½ oz of Dubliner, 6 oz of Tillamook Swiss (a quite good imitation of authentic Swiss Emmental and made right here in Oregon), and 2½ oz of Tillamook Sharp Cheddar.

The entire pastry log was 10 inches long by 3½ inches wide and 2½ to 3 inches tall. This photo shows an individual serving. June 2017. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article All in the Family in the Kitchen.
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