The cheese table by Roland Barthélemy
Food
November 25, 2018

The cheese table by Roland Barthélemy

Roland Barthélemy is a master cheese-maker. He served five presidents of France and won the world cheese award in 2014 for his outstanding contribution to the world of cheese. Provost of La Guilde Internationale des Fromagers, he travels the world to increase global recognition of raw milk cheeses and the diversity of cheese heritage. Discover his recipes to create a perfect cheese table.

Mini cheese burgers

Ingredients: Baby leaf salad, thin slices of bacon, mini buns, 1 camembert.

Serves 6

Method

 

  • Cut in half and grill the buns
  • Cut camembert into 1cm/1/2in slices
  • Arrange the salad, then add the slices of cheese and the cooked bacon

 

With complex aromas, a Castillon Côtes de Bordeaux, like Château Guibeau, matches perfectly with the rich camembert bacon burger.

If you like to juxtapose flavours, serve with a Bordeaux Rosé M de Mangot since its refreshing character will counterbalance the richness of this dish.

Fondue

Ingredients: 400 grams of Gruyere, 400 grams of Vacherin Fribourgeois (as this cheese is hard to find a good alternative is Comte), rosemary, toasted baguette, 1 clove garlic, 300ml of dry white wine, a pinch of pepper.

Serves 6

Method

 

  • Rub the skillet with the clove of garlic that you can leave (or not, depending on your preference) in the fondue.
  • Mix the sliced Gruyère and the white wine in the skillet, and bring to a boil while stirring constantly.
  • Lower the heat, add the Vacherin Fribourgeois and stir quickly until the cheese is melted.
  • Turn the heat off. Don”t let it boil or it will burn. Add pepper and rosemary.

 

Classic pairing: enjoy the refreshing qualities of a dry and fruity white wine from Côtes de Bourg, Château de la Grave ‘Grains Fins’.

Original pairing: a red fresh modern Bordeaux like Château de la Cour d’Argent.

Goat cheese salad

Ingredients: 1 log of goat cheese, pine nuts, almonds, raisins, peppery salad mix, 1 red pepper

Serves 6

Method

 

  • Cut the goat cheese into 1cm/1/2in thick slices
  • Place the salad leaves into a large serving bowl
  • Add the previously sliced red pepper
  • Place the goat cheese slices delicately on top of the mixture, then add the pine nuts, raisins and almonds
  • Drizzle to taste with olive oil

 

Classic pairing: choose a dry and fruity white wine from the regional appellation of Bordeaux, like Les Chartrons Bordeaux Blanc, for perfect freshness on the palate. Original pairing: surprise your guests with a sparkling wine Crémant de Bordeaux  – Les Cordeliers.

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