Dalewood Fromage Huguenot Cheese Melts, perfect lunch time snack…

Dalewood Fromage Huguenot Cheese Melts

One of my favourite lunch time snack with one of my favourite South African Cheeses. Done in a non-stick pan over very low heat.

Dalewood Fromage Huguenot Cheese Melts,

What you’ll need

2 thin slices of Sourdough Bread
Mrs Ball’s Peach Chutney – any chutney will do
freshly ground black pepper
3 slices Beech Wood Smoked Ham
Dalewood Fromage – grated

What you’ll do

Spread very thin butter on both sides of the two slices of Sourdough Bread. You can use any other type of bread. Heat a large nonstick saucepan over very low heat. Spread one inside very thinly with the chutney and give it a couple of grinds of black pepper.

Put on the three slices of ham and then a thick layer of the cheese.

Carefully cover with the other side and press down well. Lift the sandwich gently into the pan and watch closely as the side touching the pan browns. When ready, turn over very carefully. You will spill some cheese, but it cooks and make a lovely crunchy crumble. Cook the side touching the pan until golden. Leave for a short while until the cheese is well melted.

To serve, slice and enjoy with a glass of wine.

Dalewood Fromage’s Rob Visser with some of his ladies

Dalewood  Fromage Huguenot is an International Award Winner, made by Rob and Petrina Visser on their Paarl Farm. The Jersey Herd is mixed pasture fed.

Read more about Dalewood Fromage – CLICK HERE


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