“Move over French cheese, local delights including Winsdale, Killeen and Winslade are a delight on all counts. ”
“Winslade is like Vacherin, in that you can bake it until it’s soft and runny then scoop the warm insides out with a spoon, or dip little potatoes in it. Served with charcuterie and cornichons, it will transport you somewhere snowy.”
Baked Winslade with Potatoes, Charcuterie and Pickles
- Prep time: 5 minutes
- Cooking time: 15 minutes
- One greedy person
- 1 Winslade cheese
- A few small rosemary sprigs
- 25-50ml dry white wine
- To serve
- Boiled waxy potatoes
- A few slices of ham, such as Parma ham, or sliced salami or fried bacon lardons
Heat the oven to 200C/190C fan/gas mark 6.
Remove the paper from the cheese. Leave the spruce binding round the middle. Put the cheese in an ovenproof dish in which it fits snugly (if the dish is too big, the cheese will seep out and run to the edges). Make incisions in the top of the cheese with a knife and open these up a little to make room for the wine. Stick small sprigs of rosemary into a few incisions.
Pour the wine into the incisions and bake for 15 minutes. The cheese will be bubbling. Serve it in the dish in which it has baked with some of the delicious things suggested.
I must say I always want a green salad with this too as you crave greenness against all that fat.
Recipe and content courtesy of Diana Henry, Daily Telegraph.
Photo credit: Beth Evans
Click here for the full article