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Ham and Vacherin Fri-Charco Vol-au-Vent

4 portions


  • 45 ml (3 tbsp.) butter
  • 1 shallot, chopped
  • 250 ml (1 cup) fresh mushrooms, sliced
  • 1/2 zucchini, diced
  • 250 ml (1 cup) cooked ham, cut in small cubes
  • 15 ml (1 tbsp.) fresh rosemary, chopped
  • 45 ml (3 tbsp.) flour
  • 250 ml (1 cup) milk
  • 125 ml (1/2 cup) chicken stock
  • 250 ml (1 cup) Vacherin Fri-Charco, grated
  • 4 cooked vol-au-vent shells
  • Salt and freshly ground pepper


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  • In a saucepan, melt butter over low heat and cook shallot, mushrooms and diced zucchini for about 5 minutes or until everything is golden.
  • Add the ham cubes and cook 2 more minutes. Add rosemary. Powder with flour and mix well.
  • Add the milk and chicken stock and continue cooking while stirring, until thickened. Incorporate half (125 ml or 1/2 cup) of the grated cheese. Add salt and pepper.
  • Fill the vol-au-vent shells with the ham mixture and top with the remainder of the cheese (125 ml or 1/2 cup).
  • Place the vol-au-vent shells on a baking sheet and bake for 2 to 3 minutes or until the cheese melts. Serve with zucchini and roasted sweet peppers.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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