Stuffed Bonchester with Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This was a popular idea in France when nouvelle cuisine was in vogue. Some Michelin-starred restaurants would serve a Brie that had been stuffed with a mixture of soft cheese and fresh truffles. This cheaper variation uses walnuts but you could, of course, replace them with truffles.


  • 1 Bonchester, not too ripe
  • 65 g ( oz, cup)


Slice the Bonchester in half horizontally. Beat together the goat’s cheese, butter, walnuts and cream and season with salt and pepper. Spread this mixture over the cut sides of the cheese and then sandwich them together. Chill in the refrigerator for 2 hours to firm up the filling and then cut into small wedges to serve.