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.