Pave de Chirac

Pavé de Chirac (Aveyron-style cheese plate)

Pavé de Chirac is a square, bloomy-rinded raw cow's milk cheese from the Lot and Aveyron departments of southern France. Because true farmstead Pavé is rarely available outside its home region, this recipe focuses on the traditional way it is ripened, sliced and enjoyed at the table.

Prep

20 min

Total

20 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1 whole cheese (~1.5 kg) (1 whole cheese (~3 lb 5 oz)) Pavé de Chirac cheese, a raw-milk square bloomy-rind cheese from Aveyron/Lot; if unavailable, a young Crottin de Chavignol or a square Saint-Marcellin works as the closest home-kitchen substitute
• •100 g (3½ oz) walnut halves, freshly shelled, from the Lot/Aveyron region if possible
• •2 tbsp raw Acacia honey, or chestnut honey for a more robust pairing
• •1 small bunch red grapes, or fresh figs when in season
• •1 baguette country bread, slightly stale, sliced on the bias
• •1 pinch fleur de sel, optional

Steps

1. 1 Unwrap the Pavé de Chirac about 1 hour before serving and leave it at cool room temperature (18–20 °C / 64–68 °F) so the paste softens and the aromas open. Keep the bloomy rind intact.
2. 2 Pat the cheese dry with kitchen paper if the rind feels damp, then place it rind-side down on a wooden board or slate.
3. 3 Lightly toast the walnut halves in a dry skillet over medium heat for 2–3 minutes, until fragrant; let them cool so they stay crunchy.
4. 4 Arrange the grapes (or halved figs), warm walnuts and slices of country bread around the cheese.
5. 5 Drizzle the honey over the cheese and walnuts just before bringing the plate to the table, and finish with a small pinch of fleur de sel if using.
6. 6 Cut the Pavé into thick slabs (about 2 cm / ¾ inch) rather than wedges, so each portion keeps a balanced ratio of creamy heart to soft bloomy rind. Serve immediately with a dry Cahors or a lightly chilled Gaillac rouge.