Fromagerie l'Ancêtre Recette pavé de saumon sauce Baluchon et vin blanc

Main course

Grilled cheese décadent au fromage fumé et poires

  • Serving 4
  • Preparation 15
  • Cooking 8


  • 45 ml (3 tablespoons) softened L’Ancêtre butter
  • 8 slices of homemade bread
  • 45 ml (3 tablespoons) whole-grain mustard
  • 15 ml (1 tablespoon) olive oil
  • 3 pears, peeled and sliced
  • 80 ml (1/3 cup) maple syrup
  • 60 ml (1/4 cup) walnuts, chopped
  • 2.5 ml (1/2 teaspoon) Espelette pepper
  • 150 g (1/2 lb.) L’Ancêtre organic double smoked cheddar


  1. Butter one side of the bread, then spread the mustard on the other side.
  2. In a pan, heat the olive oil on medium. Cook the pear slices for 2 minutes.
  3. Add the maple syrup, walnuts, and Espelette pepper. Cook for 2 to 3 minutes on low, until the pears are caramelized.
  4. Spread this pear and nut mixture on top of four slices of bread (on the mustard side). Add the cheese and top with the remaining bread slices (mustard side facing inwards).
  5. Cook the grilled cheese on medium low in a pan for 2 minutes on each side.

Wine and Cheese Pairings

SAQ - Fruity and light

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