Region : Midi-Pyrenees

Ingredients :

 12 fresh non-creamy Cabécou de Rocamadour
 1 tsp. chopped pine nuts
 1 tsp. chopped fresh parsley
 1 tsp. pepper
 1 tsp. cumin seeds
 1 tsp. crushed mustard seeds
 1 tsp. fennel seeds
 1 tsp. sweet paprika
 1 tsp. mild curry
 1 tsp. cinnamon powder
 1 tsp. blue poppy seeds
 1 tsp. saffron powder
 1 tsp. turmeric powder

Wine : Cahors or Madiran

Put the spices in 12 different containers without mixing. Cover each Cabécou de Rocamadour with a different spice. Hatching them in a cloth, place them in the bottom of your refrigerator and let refine a few days.

You can accompany Cabécou de Rocamadour with sliced loaf of toasted and still warm, and a rocket salad seasoned with olive oil and balsamic vinegar, or a slice of raw purple artichokes simply noted of a line of olive oil and a pinch of fleur de sel.

You can replace the spices fresh chopped herbs of your choice (basil, chives, coriander ...). You can also drop the covered Cabécou de Rocamadour on the slices of bread and broil 2 minutes before serving warm.

Inspired by "Mes 100 recettes de fromages", by Jean-Charles Karmann, photographs by Pierre Cabannes, Editions Minerva