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Grenoble PDO walnut spread

Grenoble PDO walnut spread


  • 10 to 12 Grenoble Walnuts PDO
  • 500 g fromage blanc
  • 1 clove of new garlic
  • 1 shallot
  • 50 g fresh herbs: parsley, chives, tarragon, mint, etc.
  • 3 tablespoons of virgin walnut oil + 1 fillet for serving
  • salt and pepper

1 bowl


Crack the walnuts and recover the walnut kernels. Using a knife, crush them finely.

Peel and chop the garlic clove. Peel and chop the shallot. Wash, remove the leaves and dry the herbs and chop them finely.

Place the fromage blanc, crushed nuts, chopped garlic, shallot and chopped herbs in a small bowl. Add the walnut oil, salt and pepper. Mix well with a spatula or whisk.

Pour into a small container, drizzle with walnut oil and serve with slices of toasted farmhouse bread, and some walnuts kernels.

Gourmet variation

This fresh cheese spread with walnuts and fresh herbs is perfect spread on tasty slices of toast. It is also the perfect accompaniment to crispy vegetables: carrot, celery and cucumber sticks, cauliflower florets and extra-fresh button mushrooms.

Author: Céline Mennetrier – Photo credit: Aurélie Jeannette