Cheese and bacon sablés


For 4 people
PREPARATION: approx. 45 minutes
COOL: approx. 1 hour
BAKE: approx. 10 minutes

  • 80 g bacon cubes
  • 150 g butter, very soft
  • 150 g Le Gruyère AOP KALTBACH, finely grated
  • 1 egg
  • 1 tsp salt
  • cayenne pepper
  • 220 g white flour
  • 1 tsp baking powder


  • Fry the bacon until crisp, cool on kitchen paper. Finely chop the bacon.
  • Beat the butter, Le Gruyère AOP KALTBACH, egg, salt and cayenne pepper with the whisk of a mixer until light and fluffy. 3.
  • Mix flour and baking powder, add to the butter-cheese mixture, mix briefly to form a dough, do not knead. 
  • Shape the dough into rolls of approx. 3 cm ø each, wrap in foil and chill for approx. 1 hour. Cut the rolls into slices approx. 5 mm thick. Place the sablés on two baking trays lined with baking paper. 5.
  • BAKE: Bake in an oven preheated to 200°C (hot air) for 8-10 minutes. Remove and leave to cool on a wire rack.


  • The sablés can be served as an aperitif or as a side dish with a leafy salad.
  • Use 50 g finely chopped walnuts instead of bacon.
  • Add finely chopped thyme or rosemary to the dough.
  • To obtain fine, crumbly sablés, the dough should only be joined together, not kneaded.
  • The sablés taste best fresh.
  • The dough rolls can be frozen in portions. Allow the rolls to thaw briefly, cut into slices and bake according to the recipe.
KB_Hoehle_Wand_PDP Stage

The greatest pleasure lies in the anticipation, as the saying goes. It could hardly be greater during the 12-month aging period of our KALTBACH Le Gruyère AOP. After all, this classic is produced in our sandstone Cave under the watchful eye of our Cavemasters, allowing it to develop its fruity tanginess. Its rustic, lightbrown rind forms and the fine, crunchy salt crystals mature in its tender mass. A supreme taste experience.

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