Delicious cheese variation interpreted in a modern way
Wine with food always means creativity and new taste experiences. Wine and food can be wonderfully combined with this soft cheese trio: Camembert, Saint Albray and a mild goat’s cheese slice form the base, joined by fermented carrots, cauliflower and fine mustard seeds. The different flavours – creamy, nutty, spicy and sour – harmonise in interaction, bringing freshness and depth to the plate. The fermented vegetables as a spicy, slightly acidic component highlight the creamy texture of the cheeses and provide a modern, varied accent. An ideal appetizer, a light main course or a sophisticated snack pairing for discerning guests – especially with the matching Pet-Nat Rosé as a wine accompaniment, a culinary highlight for the moment of enjoyment is created.
Ideal wine pairing: Pet-Nat Rosé (Loire, France)
A Pet-Nat Rosé from the Loire combines lively fruit and sparkling freshness with a touch of wildness. The natural yeasts bring depth and substance to the glass, while notes of red berries, fine citrus and floral spice perfectly complement the aromatic diversity of the cheese trio. The fine perlage and slight acidity skilfully play with the fermented components – carrots, cauliflower and mustard seeds get an extra kick from the wine.
Pet-Nat Rosé from the Loire convinces with its multi-layered play of aromas, which harmonizes magnificently with different types of cheese. The sparkling freshness brings lightness to creamy, mild cheese, while the typical berry notes provide an exciting contrast to the piquant fermentation of carrots and cauliflower. The slightly earthy hints emphasise the nuttiness of the cheese, the natural acidity balances the partly buttery textures and the fine mustard seeds. The lively perlage gives the overall experience a playful twist, making the pairing the perfect accompaniment for convivial gatherings and refreshing moments of pleasure.
Further wine recommendations for this dish
Sancerre Rosé AOC (Loire, France)
The delicate minerality and fine acidity of the Sancerre Rosé highlight the creaminess of the cheese trio. Notes of currant and strawberry combine playfully with the fermented vegetables. The animating freshness of the Sancerre supports the slight acidity of the mustard seeds and makes the food pairing absolutely coherent.
Chenin Blanc, Savennières AOC (Loire, France)
The delicate, mineral Chenin Blanc with aromas of apple, pear and honey brings depth to the creamy cheese, while the acidity balances the fermentation of the carrots and cauliflower. The complexity of the wine emphasizes the complexity of the dish and provides an elegant bridge.
Pinot Noir Rosé QbA (Palatinate, Germany)
With freshness, notes of red berries and fine herbal spice, a German Pinot Noir Rosé offers an elegant contrast. The animating fruit acid complements the spicy vegetables and makes the cheese shine in a mild light – perfect for a summer pleasure experience.
Albariño DO Rías Baixas (Galicia, Spain)
The salty minerality and powerful freshness of the Albariño make it an exciting partner for fermented vegetables and creamy soft cheeses. Stone fruit notes and citrus accents bring lightness into play, and the lively acidity harmonizes ideally with the mustard seeds.
Chardonnay (Barossa Valley, Australia)
With elegant structure, subtle creaminess and notes of yellow fruits, Australian Chardonnay is a modern partner for the cheese trio. Its fresh minerality balances the fermentation and enhances the variety of aromas, while the butteriness merges with creamy cheese.
The recipe:
Soft cheese trio with fermented carrots, cauliflower & mustard seeds
Cooking utensils
- 1 Schneidebrett & Messer
- 1 Servierplatte
- 1 kleines Einweckglas für Fermentation
- 1 Kleiner Kochtopf
- Schalen für Dips
Ingredients
For the soft cheese trio
- 80 g Camembert
- 80 g Saint Albray
- 60 g Goat cheese slice fresh or matured
- 80 g fresh baguette or country bread
For fermented vegetables
- 1 large carrot
- 80 g Cauliflower florets
- 2 tbsp mustard seeds
- 250 Ml Water
- 1 tsp sea salt
- 1/2 tsp sugar
- 2 tbsp white wine vinegar
For the garnish
- Fresh herbs of your choice e.g. parsley, chives
- Pink pepper berries
Preparation
Fermented vegetables
- Peel the carrot, cut into fine strips; Cut the cauliflower florets into small pieces.
- Put mustard seeds with water, salt, sugar and vinegar in a clean mason jar.
- Add the carrots and cauliflower, cover everything and let it ferment at room temperature for at least 24 hours.
Arrange cheese platter
- Arrange cheeses and fermented vegetables on a platter, place bread in slices.
- Decorate with herbs and pink pepper berries.
Serve
- Arrange the cheese, fermented vegetables and bread on plates, serve with garnish to taste.
Recommended Accompaniments
- Walnut kernel blend
- Fresh arugula salad with lemon oil
- Fig jam
