Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Sarrassou is an ancient preparation, originally given by Olivier de Serres as a mixture of buttermilk and full cream milk blended together to make a cream for serving with potatoes. This presentday recipe appears to have strayed somewhat from the older version but, in fact, tastes very good in its own right.


  • 2 fresh goats’ cheeses, up to 3 days old
  • 4 tablespoons buttermilk or plain yoghurt
  • 1–2 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • salt, crushed peppercorns


Mash the cheeses with a fork and add the remaining ingredients until well combined.

Spoon into a small lidded stoneware pot. Store in a very cold place or the refrigerator for up to 6 weeks.

Serve the cheese on fingers of toast or on plain boiled potatoes.