Honey on warm cheese has been a beloved thing of mine for many years. This idea had been mostly exercised with Manchego until now. It works also very well with Camembert. Last time I took a cheese which is not at all as elegant and extravagant as the goat cheese from Spain. In my opinion it lacks character, but Regato’s salt and taste go very well in this combination.
The coffee in this case is not just coffee. I start with the mortar, grinding coffee and different spices in addition to the dried blueberries. The coffee mixture is important for the fine notes you may enjoy afterwards next to the honey and the cheese.
This time around:
- 1 tsp dried blueberries
- about 15 g coffee seeds (not an espresso roast, a lighter roast works better)
- 2 cardamom capsules
- 2 cloves
- a light honey (perhaps even Rapeseed), about 3-4 Tsp of it
- Important: from this coffee mixture you will need only enough (matter of taste) to lightly cover the cheese. Feel free to make a coffee (to drink) with the rest.
Cheeses like Manchego and Regato you are better off cutting in small pieces or stripes to start with and by no means let it get cold when ready. Eat immediately after taking it out of the oven. Otherwise the texture gets very chewy and I do not find that pleasant.
Grind the coffee with the blueberries, cardamom and cloves.
Place the cheese directly on the plates you will serve individually (a part per plate). This saves time and heat while serving. Then disperse the coffee mixture over it freely – not too much, not too little. Afterwards pour the honey over it.
175° C in the oven for 15 – 20 minutes and you might perceive brand new taste buds in your mouth.