Method

Truffle Brie with Wildflower Honey

Bring Brie to room temperature

Remove the brie wheel from the refrigerator 30–45 minutes before serving so it softens slightly and the flavors open.

Prepare and finish

Place the brie on a small serving board or plate. Using a small spoon, drizzle 2 tsp truffle oil evenly over the top rind. Warm the wildflower honey lightly (10–15 seconds in microwave or in a warm water bath) to loosen, then spoon 3 tablespoons of honey over the centre of the brie, letting some run down the sides. Scatter fresh thyme leaves over the top if using. Serve with crackers or sliced baguette alongside.

Notes: If you prefer a baked presentation, preheat oven to 350°F (175°C); score the top rind lightly, brush with a little truffle oil, bake for 8–10 minutes until the center softens, then remove and top with warm honey and thyme before serving.

Comté with Apple & Fennel Moutarde

Prepare the moutarde

In a small bowl combine 2 tablespoons whole grain mustard, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar and 1 teaspoon extra-virgin olive oil. Whisk until slightly emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or mustard level as desired.

Prepare apple and fennel

Core and thinly slice the apple (leave skin on for color). Trim and very thinly slice 1/2 fennel bulb (use a mandoline or sharp knife). If you prefer the fennel milder, toss the slices with a pinch of salt and a squeeze of lemon or a splash of the vinegar from above and let sit 5 minutes, then drain excess liquid.

Assemble

Arrange 12–16 slices of Comté on a serving board. Fan apple and fennel slices around the cheese or place them on top. Spoon small dollops of the prepared whole-grain moutarde over or beside the cheese. Scatter toasted walnuts or hazelnuts around for crunch if using. Serve with crackers or baguette slices.

Roquefort with Fig Jam

Prepare cheese

If using a wedge of Roquefort, crumble a portion onto a small dish or leave the wedge whole for guests to cut. Allow to sit at room temperature 20–30 minutes so texture and aroma develop.

Plate with jam

Spoon 1/4 cup fig jam into a small ramekin or make several small dollops directly on the serving board beside the Roquefort. If desired, drizzle 1 teaspoon honey lightly over the jam or cheese for a touch of sweetness. Garnish with a sprig of rosemary or microgreens.

Serve with toasted baguette slices or crackers alongside the Roquefort and jam so guests can build bites.

Cheeses Recipe