Petit Agour Recipe

Temper and slice

Remove the Petit Agour from the refrigerator 30–45 minutes before serving so it comes to cool room temperature. This opens its aroma and softens texture. Pat the rind lightly with a paper towel if damp. Using a sharp chef's knife, cut the 200 g wheel into 8–10 evenly sized wedges (about 1–1.5 cm thick at the edge) or into 1 cm slices for easier plating.

Optional: thin shavings

For a slightly different presentation, shave a few thin slices using a vegetable peeler or microplane to create curls that highlight the cheese's nutty interior. Reserve for plating.

Toast nuts: Preheat a dry skillet over medium heat. Add walnuts and almonds in a single layer and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a bowl to cool. Break walnut halves into bite-size pieces if large.

Prepare fresh fruit: Rinse the figs, pat dry, and quarter each fig lengthwise. If figs are small, halve them. Cut dried apricots into thin strips or halves for easy picking.

Slice the baguette on a bias into 1 cm slices. If you prefer toasted crostini, brush each slice lightly with 1 tsp olive oil and toast in a 200°C (400°F) oven on a baking sheet for 6–8 minutes until golden and crisp. Allow to cool slightly before serving.

Mix honey & mustard: In a small bowl combine 2 tbs honey and 1 tsp whole-grain mustard. Stir until slightly emulsified — this provides a sweet-savory drizzle for the cheese. Taste and adjust (add a pinch of pepper if desired).

Choose a wooden board or shallow platter. Arrange the Petit Agour wedges or slices in a fan or staggered stack in the center or slightly off-center of the board.

Place quartered fresh figs and dried apricot pieces around the cheese in small clusters to create contrast in color and texture.

Scatter toasted walnuts and almonds near the fruit and cheese for crunch. Place crackers and sliced bread on the remaining area of the board.

Drizzle the honey-mustard mixture sparingly over the cheese wedges (or serve the mixture in a small ramekin). Finish with a light drizzle of extra-virgin olive oil over the cheese shavings if used, and sprinkle freshly ground black pepper to taste.

Garnish with fresh thyme sprigs around the board for aroma and presentation. Serve at once so the cheese remains at its ideal texture.

Pair with a light red wine from the Basque region (e.g., young Rioja or Txakoli for a brighter contrast) or a dry cider. This cheese also goes well with a glass of full-bodied white such as a mildly oaked Chardonnay.

Leftovers: Wrap remaining cheese in parchment paper, then loosely in plastic wrap and refrigerate. Allow to come to room temperature before next serving.