Farm & Dairy

Filtering by Category: Tomme

Flank Steak Sandwiches

Broiled in the oven, our Milkhouse Tomme takes on a whole new flavour. We like to use leftover beef tenderloin from the night before for a quick and easy meal. These tasty baguettes are equally suitable as a main course or appetizers! 


1 baguette

Chipotle mayo (mix plain mayonnaise with chipotle chili powder to taste)

Red onion, sliced and caramelized

Flank steak or beef tenderloin, cooked medium-rare and sliced thin

Milkhouse tomme, sliced


For a main course, slice the baguette in half lengthwise or for appetizers slice into rounds. 

Layer baguette, chipotle mayo, flank steak, caramelized onions & tomme. Broil until warmed and cheese turns golden brown. Enjoy!

Homemade Pizza Dough

Everyone needs a go-to recipe for homemade pizza dough. A great way to use up some leftover meat, a lone piece of fruit, and of course - cheese! If you have time start the dough in the morning, knead at lunch time, and cook for dinner. 

1 cup warm water

1 tbps dry active yeast

2 tbsp honey

3 1/2 cups flour

1/2 cup olive oil

1/2 tsp salt


Mix water, yeast and honey in the bowl of an electric mixer and let sit for 5 minutes. Note: this can easily be made without a mixer - you'll just be doing the kneading by hand!

Add flour, oil and salt and knead 10 minutes. Cover and sit in a warm place and let rise for a few hours. Re-knead another 5-10 minutes. Let rise again for a few hours. 

Divide dough in half for two large pizzas. Roll out onto a pizza pan or stone. Top with a small amount of sauce, grated cheese and your favourite toppings. 


Some of our favourite combinations include:

-pear, spicy calabrese, Milkhouse feta

-spinach, apple, proscuitto

-Milkhouse lamb sausage, Milkhouse feta, peach

-grated Milkhouse Tomme, kalamata olives, caramelized onions


Milkhouse Tartiflette

A great way to cook with Tomme. Easily a meal in itself or alongside other favourites at your next dinner party! 


6 medium red potatoes

2 large red onions

2-4 cloves garlic

1/2 pound bacon, pancetta

dash Sherry or white wine (optional)

100 - 150g Milkhouse Tomme, cubed

1 tbsp butter

4 tbsp flour

2 cup milk

1 cup 18% cream

salt and pepper to taste


Preheat oven to 350F. Slice potatoes - live on the wild side and leave the skins on! Boil until al dente. Drain, set aside.

Slice onions lengthwise, root to tip, and fry with chopped garlic and a dash of olive oil over medium heat until soft.

Roughly chop bacon and add to pan with onions & garlic. Add a dash of sherry. Simmer until bacon is cooked and onions are caramelized. 

Layer half the potatoes in a glass baking dish. Sprinkle half of the bacon & onion mixture over potatoes. Repeat both layers. Sprinkle cubed tomme on top.

In small sauce pan heat butter over medium heat. Add flour, mix, and then add milk and cream. Cook until creamy. Salt and pepper to taste. Pour over potatoes.

Bake on middle rack uncovered 25 minutes until cheese is slightly golden. Serves 4-6.