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Holy Bread With Curé-Hébert

Holy Bread With Curé-Hébert


  • 4 slices Curé-Hébert cheese
  • 30 ml (2 tbsp.) butter
  • 60 ml (1/4 cup) red cabbage
  • 15 ml (1 tbsp.) honey
  • 30 ml (2 tbsp.) golden raisins
  • 5 ml (1 tsp.) fresh rosemary, chopped
  • Salt and freshly ground pepper
  • 45 ml (3 tbsp.) rosemary-flavoured apple jelly, home-made
  • 4 slices of roast pork, cooked
  • Bread chosen: Country-style bread

Rosemary-flavoured apple jelly

  • 60 ml (1/4 cup) apple jelly
  • 5 ml (1 tsp.) fresh rosemary, chopped


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  • Preheat oven to 400°F (200°C).
  • In a frying pan, melt the butter and sauté the cabbage.
  • Add the honey, raisins and rosemary. Then, add salt and pepper. Set aside.
  • Cut two slices of bread. Spread each slice with rosemary-flavoured apple jelly.
  • Top with the red cabbage mixture, roast pork and cheese slices. Close the sandwich.
  • Place on a baking sheet, and bake for a couple of minutes until the cheese is melted.

Rosemary-flavoured apple jelly

  • In a bowl, mix the ingredients. Set aside.


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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