I love the large round Dalewood Fromage cheeses, made from the pasture fed Jersey Herd in Paarl, owned by Rob and Petrina Visser. One thing they do, is fit into The Cheese Baker! If you are ever on the Klapmuts Road travelling past the well know wine estates of Glen Carlou and Backsberg, so look out for the Dalewood Fromage sign. They have an enchanting little cheese shop there, a good place to stock up on their fabulous cheese.
Adele Strachan has The Cheese Baker and is producing a beautiful round Cheese Baker with the most enchanting lid, made for her by the well-known ceramicist Mervyn Gers.
I recently found a jar of Citron Preserve and kept it thinking that a combination with the Dalewood Chef’s Camembert would be perfect.
For this you need
1 250g round of Dalewood Winelands Chef’s Camembert
A handful of toasted pine nuts
Sprig of herbs for garnish.
What you’ll do
Preset the oven at 180C. Have the shelf in the middle. Have ready a baking tray on which to bake the cheese, and place it in the oven to heat.
Slice the camembert in half across its width, giving you two large rounds of cheese.
Place on of the rounds into the dish.
Spread it generously with the Citron preserve.
Place the other half on top and spread more preserve on top.
Place on the baking tray uncovered.
Bake for 15 minutes, or a bit longer if desired.
Garnish with a sprig of thyme and serve with crackers or chunks of torn off baguette.
I would recommend the Snow Mountain Chardonnay Pinot Noir [click here] to drink with the cheese.
The Cheese Baker is made in Cape Town by renowned Ceramicist Mervyn Gers and can be bought by calling 082 467 3706, emailing firstname.lastname@example.org or sending a message through the Cheese Baker Facebook page.