White Lake Cheese’s Eve is one of my favourite cheeses. It’s a creamy, gooey goat’s cheese, wrapped in vine leaves and washed in Somerset cider brandy. Made in Glastonbury by a cheese-making family who’s been producing cheese since the 1930s, Eve cheese is made from the family’s own goat herd and has won loads of awards. If you are local to me, you can get some from cheesemonger Little Mouse. Eve was the cheese course at my June supper club at Brown and Green, Crystal Palace, and it’s the second time I have featured it in a supper club menu. This time, I paired it with homemade sourdough crackers and fresh apricots drizzled with honey.
Serves 6
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180g Eve cheese, at room temperature
2 apricots, stoned and thinly sliced
honey, to drizzle
18 sourdough crackers
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Cut the cheese into six and place a piece on each plate. Divide the apricot slices between the plates and drizzle with the boney. Add three sourdough crackers to each plate and serve.
