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Nonnettes with epoisses cheese

A 100% local recipe that will surprise your guests with its originality and its sweet-salty combination to die for.

For 6 people

Cooking time : 10 minutes

Heating time : 5 min


  • 1 roll of 6 plain nonnettes
  • 1 epoisses cheese
  • 1 salad

The recipe

Using a serrated knife, cut a hat on each barnacle.

Empty and reserve the center of the nonnettes, leaving 1 or 2 cm of gingerbread on the sides and bottom.

Fill the nonnettes with epoisses cheese.

Put the nonnettes in the oven for a few minutes to melt the cheese.

Cut the rest of the gingerbread into small cubes and brown them in a frying pan without fat.

Place a nonnette on a plate, accompany it with a small crunchy salad, sprinkled with diced gingerbread.


Epoisses cheese can be replaced by another cheese with character: Citeaux, Goat, Munster, Saint Marcellin, Reblochon, etc.