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Brie bold and make sure it's Cornish

By West Briton  |  Posted: December 20, 2012

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IT'S CHRISTMAS, so that must mean an overdose of cheese ... and we're not talking ITV's offering on Boxing Day.

If you're going to put some cheese on your festive platter you really should make it Cornish, so why not try Milk Link's hand-made Cornish brie or Gevrik goats' cheese (rrp £1.10 for 70g)?

Made on the clifftops of Mawgan Porth bay, near Newquay, this superb brie has all the characteristic depth of flavour.

As it ripens it softens with a rich and buttery flavour, which makes it perfect for any cheeseboard.

If you were interested in pairing this with a wine, it is suggested you go for Errazuriz Wild Ferment Chardonnay with its toasty, nutty nose and flavours of pineapple and cherimoya or Marlborough Estate Merlot with aromas of plums, redcurrants and tobacco leaf come to the fore, and hints of vanilla.

If you would prefer a more festive brie, the Cornish Baking Brie with apricot, date and brandy compote (£9.99), has a deliciously melting and smooth texture and comes with a scrumptious compote crammed with festive flavours.

Pop into the oven for 10 minutes and simply serve with a loaf of crusty bread.

If goats' cheese is more suited to your taste buds, then give Gevrik goats' cheese a go.

This is a versatile full-fat goats' milk cheese with a clean, fresh taste and a wonderful nutty flavour.

Again, made in Cornwall, it develops a creamy, melting texture as it matures. Use it to decorate a plate of mini-bruschetta and add some roasted walnuts for a festive finish.

A chilled, crisp Sauvignon Blanc white wine is suggested to go with this cheese; its zippy acidity matches and really complements the tangy acidity in the cheese.

Goats' Cheese, Chorizo and Roasted Vegetable Lasagne

Enjoy this delicious take on a classic family favourite, made with roasted vegetables and a little chorizo, topped with sliced goats' cheese.

Serves 4

Preparation time: 40 minutes

Cooking time: 35 minutes

400g (14oz) butternut squash, cut into 2cm (¾ inch) chunks

1 red onion, cut into wedges

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

1 courgette, cut into chunks

1 tablespoon olive oil

75g (3oz) chorizo sausage, thinly sliced

12 cherry tomatoes, halved

500g jar red sauce for lasagne

6 dried lasagne sheets

500g jar white sauce for lasagne

2 x 70g packs Gevrik goats' cheese, sliced

Salt and freshly ground black pepper

Method

Preheat the oven to 200° C, fan oven 180° C, gas mark 6. Put the butternut squash, red onion, peppers and courgette into a large roasting tin and add the olive oil. Season and toss to coat. Roast for 15 minutes, then add the chorizo sausage. Stir well and roast for 5-10 more minutes, until the vegetables are tender.

Add the cherry tomatoes to the roasted vegetables, then stir in the red sauce for lasagne.

Tip half the vegetable mixture into a large rectangular baking dish, measuring about 25 x 20cm (10 x 8 inches). Arrange three lasagne sheets on top. Repeat the layers.

Pour the white sauce evenly over the top of the lasagne, then lay the slices of goats' cheese on top.

Bake for 30 to 35 minutes, until cooked and golden brown. Stand for a few minutes, then serve.

Cook's tip: For a vegetarian version, simply leave out the chorizo.

For more information on Milk Link cheeses and recipes, visit www.MilkLink.com

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