Soak whole Windsor Blue wedge(s) overnight in a bowl of 'The Dubliner - Irish Whisky Liqueur' at constant temperature. Cover to keep it safe.
The result is an aromatic blue cheese with notes of honey and hints of caramel.
The alcohol evaporates quickly but the blue cheese will be ‘drunk’ and ready to be enjoyed at room temperature. The perfect dessert on its own or as part of a cheese board.
Scoop the cheese from a wheel of Windsor Blue without damaging the outer rind to a large mixing bowl. Mix in a high quality late harvest dessert wine to create a lumpy cottage cheese texture. Return mixture to wheel outer rind and serve with fresh crusty bread.
Ripen a maxi wheel of Mt Domet Double Cream Brie. Layer with finely chopped nuts then fresh seasonal fruit and berries (dried fruit if out of season). Generously pour over hot melted toffee and allow to set.
Slice and serve as a sweet decadent dessert.
Crispy toast (Vogels original, double toasted). Lashings of Windsor Blue spread to melt. Freshly sliced baby tomatoes. Cracked pepper or pepper sauce for some spice!
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