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Goat’s Cheese Flavoured with Armagnac
- Serves
4
- Difficulty
Easy
By Matt Tebbutt
Published 2008
This has its origins in the French countryside. It’s a good fridge standby and becomes more potent with age.
Ingredients
300 g 10 g 2 tbsp
Method
Mash all the ingredients together in a bowl and leave at room temperature for a few hours to mingle the flavours.
Serve before dessert with a few prunes soaked in Armagnac and some good-quality toasted nutty bread.
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