Robiola Bosina Cheese | Cherry Jam | Warm Toasted Brioche

Why These Flavors Work

Robiola Bosina is a soft cheese from the Langhe region in northern Italy that is made from sheep’s milk and cow’s milk. It has a semifirm rind. Its creamy, mild flavor is enhanced by the sweet and slightly sour cherry jam. The sage leaf adds a floral, herbal note that adds emphasis to the cheese. The brioche adds a buttery rich note of flavor that gets along well with the other flavors. To me there are few things as good as a warm, thick slice of crispy brioche; it almost doesn’t need anything else. This dessert must be eaten while the cheese is warm and soft and the bread is warm and crisp. The jam should preferably be tempered (not cold and not warm).




Plating Procedure

  1. Turn a griddle onto 175°C/350°F right before service.
  2. Cut four 2.5-cm/1-in-thick slices from the loaf of brioche. Brush both sides generously with clarified butter.
  3. Toast the brioche on each side until golden brown, about 2 minutes on each side.
  4. Meanwhile, cut a 1.25-cm/.5-in wide slice of Robiola Bosina cheese. Place it on a room temperature plate. Using a heat gun set on the lowest temperature, warm the cheese for about 10 seconds. The rind will keep the soft center in place.
  5. Place a fried sage leaf on top of the cheese.
  6. Place the toasted brioche slices on the plate, immediately followed by the cherry jam tube. Serve immediately. The cheese and the brioche must be eaten while warm.