Roquefort & Fennel Stacks with Sherry Syrup
 Cheese and honey is something special, but blue cheese and sherry is earth–shatteringly good. This light grazing dish combines salty blue cheese with clean, cooling fennel and its perfect companion is sweet oloroso or moscatel. Any blue cheese works well, from the more delicate Dolcelatte, to English Stilton or the very strong Spanish blue cheeses such as Picon or Cabrales.
Best paired with: Palo Cortado, Cream, Moscatel
Preparation 20 mins
serves: 4
Ingredients
- 2 tablespoons honey
- 125 ml fino sherry
- 250 g blue cheese, finely sliced
- 1 large fennel bulb, outer leaves removed and really finely sliced
Method
Heat the honey and sherry in a small
saucepan over a medium heat. Bring to a
simmer, then increase the heat and cook for
3–4 minutes until syrupy. Remove from the
heat and allow to go cold.
To serve, divide amongst four plates: put a
little of the cheese on a plate and top with a
little fennel. Continue to layer up until all is
used. Spoon over the sherry syrup and serve.
Palo Cortado, Cream, Moscatel tasting notes - With a mahogany colour and
strong caramel nose, medium – to full-bodied Moscatel has a smooth raisiny taste. Serve at room temperature.
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