Beaufort cheese fingers

Ingredients

Melt the butter. Add the flour and cook for 15 min without browning.

Pour the milk cold and boil the mix while stiring it incessantly with a whisk during 5 min, then add the grated Beaufort cheese.

Spread the mix on a tray in order to get a 2 cm-thick layer. Wrap it in cling film and put it in the fridge for at least 12 hours.

Turn out the mixture on a cutting board and slice it in small fries.

For the breadcrumb dressing: Roll the Beaufort cheese fries in the flour, then in the beaten eggs and finally in the breadcrumbs. Repeat this operation without rolling the fries in the flour.

Fry at 160-180°C in a fryer.

It's important to cook the butter and the flour for 15 min in order to remove the taste of the flour. You must also cool down well the mixture so that it gets compact before slicing it.