ColoRouge Marble

Ingredients

• One cold wheel of MouCo ColoRouge Cheese

Minus 8 Vinegar Syrup: 

• 1 cup Minus 8 vinegar
• 1 tablespoon soy sauce
• 1 tablespoon agave nectar.

1. Place the ingredients together in a pot and slowly reduce down until a syrupy consistency is reached.
2. Cool the vinegar syrup down and reserve.

Honeydew Melon Cubes

• 1 honey dew melon
• pinch of salt
• 28 baby arugula leaves.

Directions

1. Cut one cold wheel of MouCo ColoRouge into eight wedges.
2. Take a one twenty centimeter square of plastic wrap and lay it flat on the counter.
3. Take four wedges and place in the center of the plastic.
4. Top with another sheet of plastic and then using a rolling pin or meat mallet, smash the cheese flat into a 2mm thick sheet.  There should be no holes or spaces in the rolled out cheese.  It will look like a piece of marble with the striations of rind woven into the cheese.
5. Place the cheese on a cookie sheet to keep it flat and place in the freezer.  Repeat one more time in order to produce two ColoRouge sheets.
6. Once the cheese is frozen the sheets should be cut into uniform rectangles.  Each ColoRouge sheet will produce two cheese rectangles.  (The trimmed cheese should be enjoyed as a snack by the cook smeared on bread.)
7. After the frozen cheese is cut into rectangles, remove the plastic wrap and place one rectangle in the center of each of four large dinner plates.
8. Let the cheese come back to room temperature so it is soft and pliable. This will take about twenty minutes depending on the ambient room temperature.
9. Remove the rind from the melon by slicing off the top and bottom, standing it on end and slicing the rest of the rind off from top to bottom.  Cut the cleaned melon open vertically and then into quarters.  Using a spoon, remove the interior seeds.  Cut the heart of each quarter of melon into uniform planks.  Reserve the melon trimmings for another use.  Cut each melon plank into a ¾ inch dice.  Season the melon with a pinch of salt and reserve.

Finishing the Dish

1. With the cheese in place, arrange a spoonful of the seasoned melon on one corner of the cheese marble.
2. Top the melon cubes with seven leaves of arugula per plate.
3. Drizzle the Minus 8 vinegar in two dots and a line along the two far sides of the ColoRouge marble away from where the melon cubes are arranged.
4. Serve immediately.

This recipe was originally created for us by Alex and Aki at Ideas in Food