Cheese course with Dijon Almond mix

With Red Bordeaux


  • 3 Flavorful cheeses, nothing with mold as the umami is too high

Almond mix:

  • 30 g Whole almonds
  • 20 g Shallots
  • 2 tbsp. French Dijon Mustard
  • 1/2 Vanilla bean
  • 1 tsp. Olive Oil
  • Thyme leaves
  • Salt


  • Edible blue flowers such as edible grade pansies and blue corn flower
  • Lemon zest for those not drinking wine


  • Cut cheeses into wedges or desired shape, and leave in room temperature
  • Roughly chop almonds
  • Finley chop shallot
  • Mix Almonds and Shallot with Dijon, Thyme leaves, fresh ground or scraped vanilla bean, Olive oil and a Pinch of salt.


  • Oil the inside of a 1/2 dl or 1/4 cup measurement and pack with almond mixture, let slide out onto plate
  • Place cheeses on plate
  • Decorate with edible flowers and more Thyme leaves if desired
  • Top off with a hint of lemon zest for those not drinking wine