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A Day in the Life of Washed Rind Rondoux

A Day in the Life of Washed Rind Rondoux


  • 30 ml (2 tbsp.) butter
  • 3 slices of portobello mushroom
  • 1 small garlic clove, chopped
  • 5 ml (1 tsp.) fresh rosemary, chopped
  • 60 ml (1/4 cup) vegetable stock
  • 30 ml (2 tbsp.) 15% cooking cream
  • Sea salt and freshly ground pepper
  • 2 slices Washed Rind RONDOUX cheese


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  • Preheat oven to 180°C (350°F).
  • In a frying pan, melt the butter and brown the slices of portobello.
  • Add the garlic, rosemary and vegetable stock.
  • Continue cooking for 5 minutes or until the liquid is almost completely reduced. Add the cream. Then, add salt and pepper.
  • Set aside and keep warm.
  • Halve the roll.
  • Top one half with the mushroom mixture.
  • Cover with cheese slices.
  • Place on a baking sheet and bake for a couple of minutes until the cheese is melted.


You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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