The chef Rikke Vendelbo recommends:

  • Fry a beef, veal or pork steak.
  • Arrange the meat on a plate and place a slice of Danablu 60+ on top.
  • Place the meat in an oven at 200°C for 2 minutes so that the cheese melts.
  • Here are some beef tournedos on croutons au gratin with Danablu 60+.
  • Served with a sauce of red onion and chantarelles.
  • Garnish: quail's egg.