Fire and whiskey baked cheese
- September 2014
- Serves 8
- Hands-on time 20min, campfire time 15-20 min
A rather different take on baked cheese, this Irish campfire treat uses whiskey, and is best made with a cheese that’s not too runny.
For another indulgent take on hot cheese and booze, try our British Isles fondue.
- 18.2g (11.4g saturated)
- ½ ardrahan cheese (about 500g, see tips)
- A few fresh rosemary sprigs
- 2 garlic cloves, sliced into slivers
- Good drizzle whiskey (ideally Irish)
- Crusty bread and radishes to serve
- Take a large piece of foil and fold in half. Top with a piece of baking paper the same size as the folded foil. Put the cheese in the centre of the paper and make incisions all over it with a knife.
- Push rosemary leaves and garlic slivers into the incisions. Bring the paper and foil up around the cheese, drizzle over the whiskey, then bring the paper and foil together to enclose and seal well.
- Bury the parcel in the embers of the fire or barbecue (or put in an oven heated to 160°C/fan140°C/gas 3) for 15-20 minutes until the cheese is melting and oozing. Open and serve with crusty bread and radishes.
Ardrahan is a washed rind Irish cheese available from good cheese counters. If you can’t find it, stinking bishop or époisses would work just as well – but get one that isn’t too runny.
You can stuff the cheese with rosemary and garlic 1 day in advance, then wrap it and keep it chilled. Drizzle over the whiskey just before cooking.
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