Finding nice organic cheese made of sheep or goat milk (that aren’t feta cheese) is not very easy, unfortunately, and the ones that are available are usually really pricy. However, the other week we went shopping at a supermarket on the other side of town and found a wonderful organic roquefort. We have had that one before and it is truly amazing in the deepness of its flavours.
On our grocery shopping at FRAM this week we picked up a fresh melon and we thought we would make a nice dessert (or pre dish?) combining that with the roquefort!
Melon and roquefort plate
Melon of your choice, preferably a “meaty” one
We cut the melon in half, removed the peel and seeds and cubed it. Next some of the roquefort was added and sprinkled with cacao nibs and chili flakes. As simple as that.
Before starting with the dish one should make sure that the cheese has reached room temperature in order to bring out as much of the flavor as possible. So, taking it out of the fridge a good 30 minutes before serving is usually a good move.
Roquefort is such a wonderful ingredient with so very different flavours compared to what we are used to. We had it a few times during our year in Dublin, so we do have a fair idea of what to combine it with, but we haven’t tried melon before.
It turned out to be a really interesting combination with the complexity and deepness of the flavors from the roquefort and the spicy chili together with the sweetness of the melon. Don’t forget the cacao nibs for the crunchiness and addition of some bitterness.
We were really happy with how this dessert turned out. Definitely a keeper for when we would like to end a dinner with an interesting and surprising dessert.
Hope you enjoy it! Let us know of your favourite ways of having roquefort!