Le Gruyère AOP Mushroom Omelette Minna Vauhkonen Appenzeller® Shakshuka with Spices and Coriander/Cilantro Martin Nordin Sourdough Toast with Tête de Moine AOP, Flower Sprouts and Pancetta Systrarna Eisenman Emmentaler AOP Tuna Melt with Cherry Tomatoes and Caperberries Petter Bäcklund Recipes, Tête de Moine AOP Tête de Moine AOP Breakfast Salad Recipes, Appenzeller® Brioche Toast with Creamy Appenzeller®, Honey Blueberries and Tarragon Recipes, Appenzeller® Scone with Appenzeller® Black Label and blueberries Recipes, Tête de Moine AOP Cavolo Nero and Tête de Moine AOP Salad with Pomegranate and Pine Nuts Recipes, Emmentaler AOP French Toast with Emmentaler AOP, Pears, Pecan Nuts and Maple Syrup Recipes, Appenzeller® Appenzeller® Silver Label salad with juicy pear, sprinkled with caramelised nuts, celery and olive oil Recipes, Appenzeller® Appenzeller® Gratinated Mushrooms with Fried Sage. Served with Garlic Bread and Parsley Recipes, Le Gruyère AOP Sourdough Toastie with Le Gruyère d’Alpage AOP and pickled vegetables Recipes, Tête de Moine AOP Tête de Moine AOP Sourdough Toast with Cremini Mushrooms and Egg Yolk « Older Entries
Recipes, Appenzeller® Appenzeller® Silver Label salad with juicy pear, sprinkled with caramelised nuts, celery and olive oil
Recipes, Appenzeller® Appenzeller® Gratinated Mushrooms with Fried Sage. Served with Garlic Bread and Parsley
