Cedar Baked Cheese Duo with Birch and Blueberry Relish
This recipe is truly a double whammy! It’s the best of the best: baked and melted Velvet Blue cheese with ‘crispy’ and salty Canadian Clothbound Cheddar – both from British Columbia! The relish is delicious and so simple to make – equal parts sweet and savory – and it can be used as a garnish for baked cheese or cheese plates, barbecued or grilled fish, grilled light meats, or even poured over ice cream.
- Yield: 6 servings
- Active time: 1 hour
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 for 15 to 20 minutes, covered, until cheese is bubbling, golden brown and has some crispy cheddar edges.
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.