SPOON OF KIWI WITH ROQUEFORT
Have you ever tried succulent kiwi slices topped with a hint of Roquefort, ensuring each bite irresistibly tasty…
Simplicity in Brilliance: Crafting Kiwi and Roquefort
As a connoisseur of delectable food and French, I often find myself exploring the intricate world of cheese boards, inspired by the lavish displays of Pantagruel’s well-crafted aperitif board. In one such culinary adventure, the pairing of pineapple and kiwi slices caught my discerning eye, igniting the spark for a creation that has become a staple on my table : Kiwi with Roquefort.
When the meal tends to lean on the hearty side, I find solace in offering my guests a refreshing interlude with a plate of kiwi slices adorned with the exquisite Roquefort cheese. The simplicity of this dessert (or aperitif as well if you prefer), is astounding, requiring minimal effort. The juxtaposition of the tangy kiwi and the bold, creamy Roquefort creates a perfection in pairing! Now, it has become a cherished offering on my table.
The Origins of Roquefort
Roquefort cheese boasts a fascinating history. Legend has it that a shepherd, entranced by a beautiful girl, left his bread and ewes’ milk cheese lunch in a cave. Upon returning months later, he discovered the first Roquefort blue cheese. The historical record traces its production back to 1411, securing legal protection from King Charles VI of France. Achieving Appellation d’Origine Contrôlée (AOC) status in 1925, Roquefort became the inaugural cheese to receive such recognition. Today, genuine Roquefort continues to be crafted in chilly, damp caves, exclusively owned by seven cheese-making companies. The cheese’s roots can be reasonably traced back to the fifteenth century
Wine Pairing with Côteaux d’Ensérune Rosé
I recommend accompanying my kiwi and Roquefort bites with a glass of Côteaux d’Ensérune, a lovely rosé wine from the sun-kissed vineyards of Languedoc-Roussillon.
Côteaux d’Ensérune, an esteemed IGP title (Indication Géographique Protégée), graces the region west of Béziers.
This area is home to numerous vineyards and wineries, providing a picturesque backdrop for enthusiasts exploring Côteaux d’Ensérune wines.
Characteristics of Côteaux d’Ensérune Wine
Côteaux d’Ensérune wine charms with a strawberry aroma, boasting freshness, delicacy, and a dry, crisp profile. Its easy-to-drink nature reveals nuanced notes of grapefruit, peach, lemon, and rose, creating a memorable palate experience.
Crafted from 100% Piquepoul Noir grapes, Côteaux d’Ensérune rosé showcases meticulous winemaking artistry with an alcohol content of 13.00%.
A Millennia-Old Winemaking Legacy
The history of Côteaux d’Ensérune wine dates back a thousand years, where winegrowers dedicatedly acclimatized grape varieties, creating a unique and resilient winemaking tradition.
Enduring challenges, including the 1980s wine market crisis, the winemakers of Côteaux d’Ensérune have persevered, producing authentic, refined wines, including notable organic varieties.
Archaeological Marvel: Oppidum d’Ensérune
Beyond the vineyards lies the Oppidum d’Ensérune, an ancient archaeological site adding historical richness to the region. The area is characterized by one of the warmest and driest climates in France and is dominated by the Oppidum Romain d’Ensérune, an ancient hill town established by the Elisyces.
SPOON OF KIWI WITH ROQUEFORT
Ingredients
- 150 g roquefort cheese cut in little pieces
- 8 kiwis peeled and cut into slices
Instructions
- Dispose the roquefort little pieces on top of the kiwi slices.
- Place the slices on lovely spoons (like Chinese’s one).
- Set aside in the fridge before serving.
Notes
Cuillères de kiwi au roquefort
150 g de roquefort coupé en dés
8 kiwis épluchés et coupés en rondelles
Placez les dés de roquefort sur les rondelles de kiwi.
Entreposez-les au réfrigérateur avant de servir.
