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La Sauvagine with Cherry Jam and Crunchy Almonds

4 portions


  • 60 ml (¼ cup) water
  • 60 ml (¼ cup) honey
  • 250 ml (1 cup) pitted fresh cherries or drained canned Bing cherries
  • 15 ml (1 tbsp.) salted butter
  • 125 ml (½ cup) whole almonds
  • 1 ml (¼ tsp.) ground cinnamon
  • 10 ml (2 tsp.) sugar
  • 125 g (4½ oz.) sliced LA SAUVAGINE cheese


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  • Bring water and honey to a boil in a saucepan.
  • Add cherries and cook for 5 minutes. Remove from heat and set aside.
  • Melt butter in a skillet over medium heat and roast almonds for 3 to 4 minutes. Remove from heat and let cool.
  • Sprinkle with cinnamon and sugar and stir just until spreadable.
  • Place cheese slices on 4 plates.
  • Top with cherry jam and sprinkle with cinnamon almonds.



  • The cherry jam will keep in the refrigerator for up to two weeks. The almonds may be prepared in advance and stored at room temperature in a sealable container. This dish should not be assembled until ready to serve.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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