I love using The Cheese Baker and the constant surprises of what things taste like when they come out of the oven, the smells and the looks are very exciting.
Dalewood Fromage fits into the new thinking of pasture reared, pasture fed, good old fashioned genuine cheese making.
The Dalewood 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.
Have ready a Cheese Baker. 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.
Cheese Baker Baked Lanquedoc with fresh thyme and honey
Willow Creek Blood Orange infused Extra Virgin Olive Oil
1 Languedoc Cheese [250g]
Eucalyptus or any fully flavoured honey or Moskonfyt
6 sprigs of thyme
You will not need any salt or pepper.
What you’ll do
Preset your oven to 180C.
With a pastry brush, brush The Cheese Baker liberally with the olive oil. Smear a couple of teaspoons of honey across the base of The Cheese Baker 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 and a glass of Snow Mountain Pinot Noir 2016.
Snow Mountain Pinot Noir 2016, a wine which Owner & Winemaker James McKenzie calls the Prince of Grapes. Once harvested, bunch and berry sorting takes place followed by a period of cold soaking which starts the gentle colour flavour and tannin extraction. Pinot Noir is not a grape with high tannins. Fermentation took place in stainless steel tanks and this was followed by 9 months in a selection of different French oak barrels.
It looks like
Bottled under a natural cork closure in a Burgundy shaped bottle, traditional for Pinot Noir. In the glass, an enchanting translucent cherry.
It smells like
Cherries and berries. Touch of forest floor mushrooms.
It tastes like
Delicious bright red berry and cherry fruit, gentle acidity from entry to tail. Nice full mid palate and a long ending.
It’s good with
Excellent as a glass on its own. Do chill it before serving. In its home province, it is used in cooking some pretty hearty dishes like Coq au Vin and Beef Bourguignon. It is a perfect partner to the Cheese Baker Baked Dalewood Lanquedoc.
See the Snow Mountain Facebook Page