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The Summit of Mont St-Benoît

The Summit of Mont St-Benoît


  • 4 slices Mont St-Benoît cheese
  • 15 ml (1 tbsp.) flour
  • 5 ml (1 tsp.) lemon zest
  • Salt and freshly ground pepper
  • 1 veal cutlet
  • 30 ml (2 tbsp.) butter
  • 45 ml (3 tbsp.) marinara sauce, home-made
  • 2 prosciutto slices
  • 3 leaves of fresh sage
  • Bread chosen: Ciabatta

Marinara sauce

  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) olive oil
  • 1 can of 796 ml (28 oz) Italian tomatoes
  • Salt and freshly ground pepper


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  • Preheat oven to 350°F (180°C).
  • In a bowl, mix the flour, lemon zest, and salt and pepper together.
  • Coat the cutlet.
  • In a frying pan, melt the butter and cook the cutlet. Set aside.
  • Slice the bread in half.
  • Top one bread half with the cutlet, marinara sauce, prosciutto, sage leaves and cheese.
  • Close the sandwich.
  • Place on a baking sheet and bake until the cheese is melted.

Marinara sauce

  • In a saucepan, sauté the shallot and garlic in olive oil. Add the tomatoes. Then, add salt and pepper. Simmer over medium heat for about 20 minutes, stirring regularly.
  • Purée roughly in a blender. Set aside.


You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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