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CREAMY FOURME D’AMBERT CHEESE WITH NEPALESE WHITE TEA
Lydia Gautier

ingredients

Nepalese white tea from the Ilam Valley
Fourme d’Ambert POD cheese (Protected Designation of Originl)
Raspberry, Herbes de Provence and thyme pâtes de fruits (candied fruit jellies) by Francis Miot

method

Nepalese white tea from the Ilam Valley

Preparation
10 g tea per 50 cl water (80 °C), steeped for 5 min.

Serving temperature
Serve warm to gently accentuate the softness of the cheese.

Cheese
A
blue cheese from the Auvergne region of France: Fourme d’Ambert POD.

Sweet combination
Raspberry, Herbes de Provence and thyme pâtes de fruits (candied fruit jellies) by Francis Miot for Marie Quatrehomme.

Textures and flavours
The almost runny texture and slightly bitter taste of the cheese melt into the vegetable, flowery notes of the lightly astringent tea. The fruit jellies with dominant raspberry and fresh thyme flavours round out the taste, accentuating certain aromatic notes of the cheese and tea, such as the flowery, milky tones.