Fruit toast, Bath soft cheese, truffle and Macvin du Jura

One of the things I most enjoy about high-end restaurants is what they offer in the way of cheese.

At one stage it used to be a groaning cheese trolley, now it’s more likely to be a smart little plate like this one from the tasting menu I had in Osip in Somerset the other day.

It was a slab of fruit toast - like a cross between a malt loaf and a French pain d’epice (gingerbread), topped with a melting slice of Bath soft cheese, drizzled with honey then sprinkled with powdered truffle.

Quite intense which is just as well as it was paired with a curious but delicious drink called Macvin du Jura which is basically a sweet wine fortified with grape brandy. Dynamic Vines has one from Domaine Villet that looks similar for £49.

Given the cheese comes from Somerset I wonder if you could create a similar pairing with a good thick slab of toasted malt loaf, the same toppings, maybe minus the truffle and a Pomona or young 3 year old cider brandy from the Somerset Cider Brandy Company or a ginger liqueur like The King’s Ginger.

You can read more about the meal on my Substack Eat This, Drink That, my topical weekly newsletter which catalogues what I’ve been eating and drinking and passes on all my best food and wine tips!

I ate at Osip as a guest of the restaurant.