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baked bleu de bresse with roasted garlic & wild plum compote

serves 8

ingredients:
150 grams bleu de bresse
1 bulb garlic
2 tbsp wild plum compote
crostini

method:
cut the top off the bulb of garlic
roast garlic in a 375 degree oven 20 minutes or until soft, allow to cool
place bleu de bresse on a baking sheet
squeeze garlic cloves out of bulb and place on top of bleu de bresse
top with plum compote
bake for 20 minutes in a 325 degree oven
serve with crostini

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duck rilettes quenelles and watercress canapés

serves 8

ingredients:
100 grams duck rilettes
50 grams chateau de bourgogne
3 caperberries, minced
8 slices of cucumber
watercress for garnish

method:
lightly fry duck rilettes to loosen and render a little of the fat
remove the rind from the chateau de bourgogne and add to duck rilettes
add caper berries and mix
spoon a 1/2 tsp of duck mixture onto each slice of cucumber
garnish with watercress

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“Cheese: milk’s leap towards immortality”  Clifton Paul Fadiman

Cheese is a wonder to us at peasant cheese, with its many faces, flavours, and textures. Made by young and old, in batches small and large, coming to us through the centuries from humble roots where necessity was the greatest inventor.  No wonder we love it! 

Imagine the sheer joy when opening a new wheel of one of our favourite cheeses: the first whiff of the rind, the little squeeze to check for ripeness,  the slide of the knife through the paste, and then that first lovely taste. 

Once the delectable wheels are open, the real fun begins:  finding the right cheese for you.  Time and place are important in selecting a cheese: is it for nibbling, cooking, for lunch, brunch, snacks, or dinner?  Are you drinking wine, beer, cocktails, milk, or tea?  We want you to experience all the delight that cheese can bring.

And what would cheese be without bread, crackers, preserves, charcuterie and all the trimmings?  Peasant offers great choices for any time of day and all kinds of moments.