Cheese variation with regional raw milk cheese & kimchi slaw
This modern cheese dish combines strong, regional raw milk cheese with Asian-inspired kimchi slaw made from fermented vegetables. The combination of creamy-salty cheese, sweet and sour coleslaw and a hint of spiciness ensures an exciting and harmonious taste experience. Ideal as an appetizer, stylish snack or as an innovative element of a modern cheese platter - and the perfect food pairing for fresh, sparkling rosé sparkling wines or Pet-Nat!
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Kimchi law, at least 24 hours fermentation time 1 day d
Total Time 1 day d 40 minutes mins
Course Appetizer, Main course, Plate, Snack
Cuisine Fusion, modern, Regional, vegetarian
Servings 2 Persons
Calories 430 kcal
For the cheese platter
- 120 g regional raw milk cheese e.g. mountain cheese, soft cheese, raw goat's milk cheese
- 80 g Sourdough or farmhouse bread
- Fresh herbs Parsley or cress for garnish
For the kimchi slaw
- 80 g White and/or red cabbage finely planed
- 1 small carrot finely grated
- 3 tbsp kimchi minced
- 1 tsp kimchi juice
- 1 tbsp natural yoghurt or mayonnaise
- 1 tsp rice vinegar or white wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp roasted sesame seeds
- Salt pepper, chili to taste
Kimchi Slaw
Put finely sliced cabbage and carrot with salt and kimchi in a bowl.
Add kimchi juice, yoghurt, vinegar, honey and possibly chilli, mix well.
Sprinkle with toasted sesame seeds and leave to infuse for at least 1 hour (preferably overnight).
Cheese variation
Cut the raw milk cheese into bite-sized pieces, arrange on a platter with slices of bread.
Garnish with fresh herbs, optionally a few nuts or sprouts.
Recommended Accompaniments
Fresh sourdough bread or baguette
Nut mix (walnut, almond, pecan)
Spring onion salad with sesame seeds
Calories: 430kcalCarbohydrates: 29gProtein: 17gFat: 25g
Keyword Cheese platter, Kimchi, Pet-Nat, Raw milk cheese, Rosé, Slaw, Wine accompaniment