Dalewood Fromage fits into the ‘new’ thinking of a pasture reared & pasture fed Jersey Herd, and good old fashioned genuine cheese making.
The Dalewood Fromage Lanquedoc is a totally delicious semi soft washed rind cheese. A limited-edition signature cheese of the farm. I love to leave it to age well when it gets a cloudy covering over it. Delicate, complex with notes of fresh milk and gently flavoured charcuterie. The paté inside the skin is deliciously creamy. Packed in large rounds, they weigh about 250 grams.
When I was at cookery school in London, the legendary principal Rosemary Hume was giving us a demonstration that involved honey from Mount Hymettus, one of the mountains which surround Athens. She then spoke of the wild herbs that grow on the slopes and how she had found the finest wild thyme there. And what a match she thought they were. I subsequently fell in love with Greek honey in a big way. Our Eucalyptus Honey is equal in that deep aromatic way and I used it for this dish. Moskonfyt or Vin Cotto work as well.
Baked Dalewood Fromage Languedoc with fresh thyme & honey…
Extra Virgin Olive Oil
1 Languedoc Cheese [250g]
Eucalyptus or any fully flavoured honey, Vin Cotto or Moskonfyt
6 sprigs of fresh thyme
You should not need any salt or pepper.
What you’ll do
Preset your oven to 180C.
With a pastry brush, brush baking dish liberally with the olive oil. Smear a couple of teaspoons of honey across the base and place in it a couple of thyme sprigs. Place the cheese on top. Bake without the lid in the oven for about five minutes. Remove from the oven and cut back the top layer in a couple of places to expose the paté. Place some thyme leaves on top and drizzle with honey. Return to the oven for another 5 minutes until the cheese is bubbling. Serve with chunks of baguette.
Read more about Dalewood Fromage – CLICK HERE