This is a spectacular cheese which needs very little done to it. However, a tart gooseberry compote and a few toasted walnuts will elevate it to dinner party levels.
You will need:
1 wheel Wee Comrie (Strathearn Cheese stock lots of farm shops and delis, or you can buy online)
250g gooseberries
2 tbsp caster sugar
1 tbsp elderflower cordial
Zest of half a lemon
Handful walnuts
2 tbsp vermouth – I use GB Vermouth from Roseberry Estates, but Noilly Prat or Cinzano will work just as well
Score the top of the cheese in a criss cross pattern to a depth of about 2 cm. Pour over the vermouth so it sinks into the cheese.
Wrap lightly in foil and heat for 20 minutes at 190°c /170°c fan/Gas 4.
While it cooks, add the gooseberries and sugar to a pan and heat gently just until the gooseberries have popped and the sugar has dissolved. You will need to have topped and tailed the gooseberries first, to make life easier, freeze them for half an hour in a single layer. Its much easier and less messy when they’re frozen!
Leave the gooseberry compote to cool a little and stir in the cordial and lemon zest.
Dry toast the walnuts in a frying pan over a medium heat until just toasted. Watch them, they turn in an instant.
Unwrap the cheese and spoon the compote into the centre and toss over the walnuts. Serve with crackers, melba toast or crudités.
