Cedar baked cheese duo with birch & blueberry relish
- 1 cedar plank
- 2 cups (500 mL) fresh blueberries, divided
- 2 tbsp (30 mL) chopped shallots
- 1 tbsp (15 mL) each red wine vinegar and honey
- 1 tbsp (15 mL) birch or maple syrup
- ½ tsp (2 mL) each sea salt and cracked black pepper
- 1 wheel (250g to 350g) Golden Ears Velvet Blue
- 1 cup (250 mL) shredded Farmhouse Traditional Clothbound Cheddar
1. Soak cedar plank in water according to package directions, at least 2 hours.
2. In a small pot, combine 1½ cups (375 mL) of the blueberries, shallots, vinegar, honey, syrup, salt and pepper; bring to a simmer over medium heat; reduce heat and cook stirring occasionally for about 5 minutes or until berries are softened. Remove from heat and let cool. Stir in remaining ½ cup (125 mL) of blueberries. Set aside.
3. Preheat barbecue to 400°F (200°C). Place soaked cedar plank on grill; cover and grill until plank starts to crackle and smoke, turning once after about 2 to 4 minutes. Score a crisscross x pattern on top of the Blue Cheese and pile Cheddar on top. Place cheese on plank and grill, covered, until cheese is bubbling, golden brown and has some crispy Cheddar edges, 15 to 20 minutes.
4. Carefully remove plank with cheese from grill and let rest 2 minutes. Place on serving platter. Serve with blueberry relish and fresh bread or crackers of your choice.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Grilling Time: 24 minutes
Yield: 6 servings (1½ cups/625 mL of relish)
Cooking Tips: Birch Syrup, available in specialty food shops, tastes like a cross between maple syrup and molasses. Caramelized and tasty!
If you have any leftover cheese and relish, they make a great spread on a sandwich the next day.
Cover and refrigerate relish for up to a week.
Variations: Use a double-cream Canadian Brie instead of Velvet Blue cheese for a milder taste, and try using your own favourite medium or sharp Canadian Cheddar.
Switch it up and use raspberries or blackberries instead of the blueberries.