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 a 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. And a cheese baker and some preserves.
I recently found a jar of Citron Preserve and kept it thinking that a combination with the Dalewood Wineland Chef’s Camembert would be perfect.
For this you need
1 250g round of Dalewood Wineland 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 cheese baker or suitable small oven proof 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.
Read more about Dalewood Fromage – CLICK HERE