Beaufort and Munster cheese toastie
20 min
Average: 4 (12 votes)

Beaufort and Munster cheese toastie

Who doesn’t love a cheese toastie? Properly decadent!

Ingredients For

    Sourdough Bread
    4 slices
  • 250 g
  • 2 tsbp
  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • Butter
    Charentes-Poitou Butter PDO



Grate the Beaufort and cut the Munster in small chunks. Season with freshly ground black pepper. Add the crème fraîche to make an easily spreadable paste (it also brings additional creaminess!).

© ©Laura Jalbert Jaja Food Studio


Toast the bread. Spread some butter on the 4 external sides of the bread slices. Cut two pieces of parchment paper (one per toastie) and lay 2 bread slices on each, butter side down. Spread chutney on one side, mustard on the other.

© ©Laura Jalbert Jaja Food Studio


Spread half of the mixed cheese paste on one side of each toastie, then close the sandwich.

© ©Laura Jalbert Jaja Food Studio


Fold the parchment paper by rolling up the sides, so the cheese won’t escape when melting. Repeat for the other toastie.

© ©Laura Jalbert Jaja Food Studio


In a pan, put the two toasties and bring to low to medium heat (3/9 on induction). Cook each side for about 5 minutes or until each side has a very nice golden brown colour and the cheese is melted properly.

© ©Laura Jalbert Jaja Food Studio


Unfold and eat straight away!

© ©Laura Jalbert Jaja Food Studio

Pair with

Beaufort and Munster work wonders, but you could make your toastie with any French cheese: blue cheese such as Bleu d’Auvergne or Fourme d’Ambert are a great addition.

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