Emmental Pairings

With a smooth, rich character and subtle fruity notes, Emmental is carefully pressed for 12 hours and aged for months in traditional cellars. To celebrate its complexity, Chef Jethro Lawrence has designed bold, seasonal pairings inspired by the wild flavours of the British countryside. These inventive recipes are made for those who love to explore new tastes and elevate their cheese experience. Follow Sodiaal UK Instagram for more recipe inspirations.

Emmental and Pinenut Shortbread

Ingredients:

150g Plain flour – I use Shipton Mill

100g Emmental cheese, finely grated

100g Salted Butter

3g Caraway seeds, toasted and chopped

1tsp English mustard

1 Egg yolk

75g Pinenuts toasted and chopped

Method:

In a kitchen aid mixer or something similar, using a K blade add the flour and butter into the bowl and mix to a crumb.
Whilst mixing slowly add the other ingredients and mix only until a dough is formed. The shortness of these biscuits will benefit from minimal mixing.
Once the dough has formed, roll in cling film to form a thick log. Chill in the fridge for a few hours to set-up.
Pre-heat oven to 160c. Slice the shortbread into thick 2-3cm rounds and place on a Silpat or baking parchment.
Bake for 15 to 20 minutes and cool on a rack.

Description:

This shortbread is super rich, buttery, nutty and a great crumbly melt in the mouth texture.

The toasted, chopped pinenuts add a fatty richness and slight crunch.

Chefs Tip: Why it works with Emmental

In essence the shortbread acts as a delightful vehicle for the Emmental cheese, amplifying it’s best qualities through shared nutty and buttery notes.

Candied green Scots pine cone

Ingredients:

600g Baby green Scots pine cones

600g Caster sugar

1600ml Water

Method:

When picking green pinecones, you want to make sure they are young enough to be soft after cooking, May/June seems to be the best time for these.
After picking make sure the stems are removed from the cones, and you give them a good wash in warm water.
In a heavy based pan, add the cones, sugar and water (It seems like a large amount of water, but it soon reduces right down, and you will probably need to top up after the second hour of simmering).
Bring up to the boil and turn down to a gentle rolling simmer, you will need to cook these for 3 hours. During that time the caramel colours will develop to form a deeply rich syrup.
After 3 hours, make sure you still have enough liquid to cover the cones and ladle it all out into a kilner jar. Close the lid and turn upside down to make a decent seal.

Description:

The Green Scots pinecones once cooked and candied have an amazing resinous and Piney flavour, I think to sum them up, they literally taste like a sweet forest. Citrusy and herbaceous, not too dissimilar to using the spruce tips from pine trees. And the syrupy liquor often referred to as Pine honey is also delicious. These bring health benefits also, antioxidant, respiratory, natural decongestant, immune benefits, anti-inflammatory. They become surprisingly soft and chewy when candied young.

Chefs Tip: Why it works with Emmental

In essence, although a little unusual, this is a classic pairing principle, the significant sweetness of the candied pinecones provides a contrast to the mild, savoury and nutty Emmental.

It’s like bringing elements of a forest floor into a cheese pairing, there is a natural theme occurring, but it is adventurous, almost festive.

Wild Cherry Plum, Port and Orange Jelly

Ingredients:

500g Wild cherry plums
2 Orange
1 Lemon
1 Red onion
2g Ground ginger
1g Cayenne pepper
100ml Ruby port
Sugar

Method:

Wash the cherry plums and pit them, zest and juice the citrus fruits, finely chop the onion and place in a heavy bottomed pan long with the spices.
Cook on a medium heat until all soft and starting to fall apart – around 20 to 25 mins.
Using a potato masher or something similar and break up the contents of the pan more.
Using a muslin cloth strain the mix over another pan and leave in the fridge overnight for all the juices to pass through.
The following day, add the Ruby port to the strained liquid and measure amount.
For every 100ml of liquid add 75g of sugar, place back on the heat and gently cook until it reaches 105c (setting point).
Ladle into sterilised jars, place lid and store until needed.

Description:

These wild cherry plums depending on ripeness have a sweet and tart fruitiness and work well in this version of a classic Cumberland sauce.

The Port adds richness and a boozy depth, and a sweetness when reduced like in this recipe. And the addition of the orange adds a citrus, aromatic lift.

Chefs tip: Why it works with Emmental

I love Emmental, it’s a super versatile cheese, with a nutty flavour and slight sweetness. Clean and lactic. This cheese works very well with the Wild cherry plums, port and orange jelly, there is a balanced sweetness and acidity. The nutty Emmental is amplified by the Port’s depth and the cherries fruitiness.

This isn’t just cheese and jam, each ingredient plays a specific role in building layers of flavour.