Devils Foot, Candied Carrot and Wild Cabbage

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Swiss cheesemaker Christian Nobel arrived on our doorstep one day to show me his hand-crafted, Swiss-style cheeses. In particular, I appreciated his Devils Foot cow’s milk cheese for its buttery, silken texture, its sweetness and its daffodil hue. He told me in Switzerland people often refer to smelly cheese by pointing to their feet — hence the name of his cheese.

To Finish

  • 160 g (5⅔ oz) Devils Foot cheese
  • 32 fennel tips
  • 2 dandelion flowers, petals picked
  • 10 ml ( fl oz) cold-pressed light mustard oil

Using a cheese shaver, shave rustic slices of the cheese over the plate. Randomly place small dots of the candied carrot on each plate. Halve the raisins and place 6 halves on each plate. Scatter the fennel tips and dandelion petals over and finish with a few drops of mustard oil.

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