Ingredients
| 1 Over the Moon washed-rind cheese | |
| 5 rosemary sprigs, tips only | |
| 1 punnet strawberries, washed and hulled (we used berries from Ruakura Berry Farm) | |
| 3 tablespoons honey |
As the fire dies down and the embers are cooling, it’s time for the perfect dessert. Great cheese is all about the richness of the pasture (I once saw my father, a lifestyle-block farmer, roll with envy in someone else’s paddock, such was the lush quality of their grass). Over the Moon’s washed rind encases a sweet, runny cheese, perfect for baking in the dying embers of a fire. If you don’t want to bake the cheese, just do the strawberries and serve with Bellefield’s clotted cream.
Instructions
| 1. | Have the embers slowly smouldering and remove all wrapping from the cheese. |
| 2. | With the point of a knife, make five small cuts into the top of the cheese and insert a rosemary sprig (use only the very tips of the sprigs). |
| 3. | Place the cheese into a solid roasting pan and sit the pan carefully on top of the embers. |
| 4. | Bake for about 8-10 minutes until the cheese is warm and runny. |
| 5. | Place the strawberries in a heatproof dish and set on the grill grate over the embers. |
| 6. | Turn them gently as they cook (about 6-8 minutes), so they absorb the smoke from the fire, slowly soften and give up their juices. |
| 7. | Remove from the heat, put in a bowl, pour the pan juices over the top and spoon over the honey. |
| 8. | Serve with the baked cheese. |
Photography Amber-Jayne Bain
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