RSRV
Accords Mets et Champagnes
RSRV Cuvée LALOU 2013

Aged cheese plate with pear chutney & timut pepper

4
Easy
40 minutes
The fruity and slightly spicy power of Timut pepper pear chutney pairs well with the rich aroma of mature cheeses.
RSRV Lalou 2013, with its depth and complexity, balances the density of the cheeses while amplifying the spicy liveliness of the pepper, for a full-bodied and harmonious pairing.
CliCk to Buy LALOU 2013
IngrEdients

For 4 people
  • 120 g 24-month aged Comté cheese
  • 120 g mature Swiss Gruyère cheese
  • 120 g summer Beaufort cheese
  • 2 ripe pears (Williams variety)
  • 1 shallot
  • 1 tablespoon cider vinegar
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon freshly ground Timut pepper
  • 1 dash lemon juice
  • 1 tablespoon mild olive oil
  • Fleur de sel
PrEparation

1. Peel and dice the pears into small cubes. Finely chop the shallot. Sauté the shallot in a little olive oil, then add the pears, vinegar, sugar, a pinch of salt, lemon juice, and Timut pepper. Cook over low heat for 15 to 20 minutes until tender.

2. Cut the cheeses into thin slices or cubes, depending on how you want to serve them.

3.Serve the cheeses at room temperature with a spoonful of pear chutney, still warm or cooled, depending on your preference.
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