Dalewood Fromage is an artisanal farmstead cheesery with the goal to handcraft. it’s a passion-driven family business dedicated to producing quality cheese.
Dalewood Fromage Feta is a new product from their fine pasture fed Jersey herd. It comes in little buckets weighing 800 g.
I’m of the option that his is a feta will rival all other feta’s…around the globe, that is. As a half greek-half Cypriot family we work through serious quantities of feta, olives, olive oil & lemon each week. Not even in Greece or Cyprus have I had such exceptional feta. It’s a full cream, dream….with a texture that has just the right crumble.
Michael Olivier has created a delicious recipe to hero the feta. We will have freshly harvested blueberries until the end of the year. You’ll find them in the seasonal fruit category.
Baked Dalewood Fromage Feta with Honey spiced Blueberries
What you’ll need
1 wheel of Dalewood Fromage Feta
3 Tbs Peel’s Bean Blossom Honey
1/8 tsp garam masala
1/8 tsp ground ginger
1/2 tsp Dijon Mustard
Freshly ground black pepper
What you’ll do
Set the oven at 200C. Drain the wheel of feta on kitchen paper. Make the sauce. Place all the ingredients in a saucepan, add a splash of water and bring to the boil. Reduce the heat and simmer for about 10 minutes. If you would like to reduce the sauce a bit, simmer over low heat. In a small enameled cast iron pan place the feta and bake for 15 to 20 minutes. The cheese will weep a little brine, just mop that up with kitchen paper. Spoon the blueberry sauce over the cheese and serve with slices of Sourdough Bread.
Serves 4 as a snack or at the end of a meal…