Chaource with Red Plums, Clove—Scented Oil, and Lola Rossa

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Chaource is a double-cream cow’s milk cheese (double cream contains 50 to 60 percent fat), very luscious. This is a late-summer dish, when plums are harvested. If you can’t find Chaource, you might try using a good Camembert or even Explorateur.


Clove Oil

  • 1 tablespoon cloves
  • ½ cup canola oil


For the Clove Oil

Toast the cloves in a small skillet over medium heat until fragrant. Finely grind the cloves in a spice grinder or coffee mill. Mix with the oil, place in a squeeze bottle, and let the flavor infuse for a day before using.

For the Plums

Separate the flesh from the pit by cutting the fle