Region : Centre of France

Ingredients

• 380 g Sainte-Maure de Touraine
• 10 berries green grapes
• 10 berries black grapes
• 10gr dried apricots
• 10gr bleached pistachio nuts
• 10gr poppy seeds
• 10gr bleached pine kernels
• Fine salt and ground pepper

Recommended wine : Rivesalte or St. Jean Muscat

 In a salad bowl add the salt and pepper to the St. Maure. After removing the straw crush the cheese with a fork. Place in refrigerator.

 Wash all the grapes, cover them with St. Maure making nut-sized balls. Place in refrigerator to harden.

 With the help of a kitchen knife or mixer separately mash the dried apricots, pistachio nuts and pine kernels. Place each dried fruit and the poppy seeds in different plates. Remove the balls from the refrigerator and roll 4 in the pistachio plate ; 4 in the pine kernel, 4 in the dry apricot and 4 in the poppy plates. Keep them in a cool place for about 1 hour. Cut the balls in 2 and remove pips carefully. Serve one of each ball to your guests.

 You could also accompany the St. Maure balls with grated carottes seasoned with orange juice.

 Other suggestions : roll the balls in dried fruits of your choice (dried figs, almonds, cashew nuts, etc.) or even replace them with fresh herbs (chives, rosemary, coriander, etc.)

Savour these balls during apéritif or buffet occasions.

Inspired by My 100 cheese recipes by Jean-Charles Karmann, photographs by Pierre Cabannes, Minerva editions.