Cheese Baker Brie & Raspberry Bake & Snow Mountain Malbec 2016

The Cheese Baker Brie & Raspberry Bake

When I was at Cookery School in London, they always made us peel Brie and Camembert. I always felt that this robbed the dish of flavour and texture. If you like, you can push it through a sieve, but I found that mashing it with a fork does leave some texture.

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 adelestrachan@gmail.com or sending a message through the Cheese Baker Facebook page.

What you’ll need
200g ripe Brie from Fairview Wine & Cheese
375 ml Méthode Cap Classique
10 raspberries
1 tsp Crème de Fraises

The Brie, Marinating

What you’ll do
Cut the Brie into slices and soak overnight in the wine.  Any good white wine will do. Next day, set the oven at 180C.  Using a strainer, drain the wine off the cheese and add the raspberries and the liqueur.  If you don’t have it, brandy will do as well. Fill the Cheese Baker, you will find that this recipe fills the Baker perfectly.

Ready for baking

Place the Cheese Baker on an oven tray and bake for 10 – 12 minutes.

Serve garnished with more raspberries and slices of baguette.  It is also very good when served at room temperature or chilled with crisp Melba Toast.

Serves 6

Snow Mountain Malbec 2016

The Wine to go with this recipe is the Snow Mountain Malbec 2016. Malbec is a Bordeaux wine grape which has found huge favour in Argentina. More and more it is loved as a South African wine. Harvested at ideal ripeness and then a slow and cool fermentation is followed by maturation in new French oak barrels.

It looks like
Bottled under natural cork closure in a Burgundy shaped bottle.  In the glass, it is an almost translucent dark cherry colour which pales out to purple garnet at the rim.

It smells like
Berries and plums with oak in undertow.

It tastes like
I really liked the layers that reveal themselves slowly from entry. The fruit is enchanting and reminds of rustic dark berries like mulberries and roadside brambles.  And plums.

It’s good with
This cheese is a great partner at the end of a meal. It is of course, great with spicy red meat dishes, North African Tagines and spicy sausage like boerewors.

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