This is the sister cheese to Tunworth, both made by artisan cheesemakers Hampshire Cheese Company.
The gentle piney/floral earthiness of Winslade compliments beautifully the aromatic nectarines whilst the creaminess of the cheese is cut through by the freshness of the fruit and the acidity of the sherry vinegar.
This salad is for me both a delicious dish in its own right and a refreshing and novel dish to end a Sunday or celebratory lunch paired with the citrus, honey and stone fruit tones of a glass of chilled ice wine.
It is best that the nectarines are still hard and not fully ripen.
Ingredients (serves 4)
- 1 Winslade (230g)
- 4 nectarines
- 1 tbsp soft dark brown sugar
- 1 tbsp extra virgin olive oil
- 2-3 small sprigs of rosemary
- 1 courgette
- A pinch of fleur de sel
To serve
- A few mint leaves
- 2 tbsp pistachio nuts
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
Method
Preheat the oven to 2000C.
Wash, stone and cut the nectarines in four each. Place in an oven proof dish and drizzle with 1 tbsp olive oil and sprinkle with the brown sugar. Scatter the sprigs of rosemary amongst the nectarine slices and bake in the oven for 25-30 minutes. Leave the nectarines to cool.
Use a vegetable peeler to thinly slice the courgette. Heat a griddle pan and lay a few of the courgette slices on the hot pan just long enough to scorch on one side and remove. Leave to cool and transfer to a bowl with the remaining raw slices.
In a small glass mix the sherry vinegar with the olive oil.
Remove the Winslade from its wrap and place on a small plate. Use a sharp knife to remove the top of the cheese and warm in the microwave for 1 minute.
Dress the salad with the vinegar and olive oil, sprinkle with some fleur de sel, scatter with the mint leaves and pistachios and spoon some of the gooey Winslade over it. Serve the cheese on the side with the spoon for guests to help themselves to more.