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Le Brie Paysan Spread with Still Cider, Camelina Crackers and Black Raspberry Jelly

Le Brie Paysan Spread with Still Cider, Camelina Crackers and Black Raspberry Jelly

  • 4 hours

4 portions


  • Le Brie Paysan Spread
  • ¼ cup (60 ml) Dégel still cider, or your choice of other cider
  • 1 tbsp. (15 ml) all-purpose flour
  • 6 oz. (170 g) Le Brie Paysan cheese, diced (about ½ wheel, without the rind)
  • 1 tbsp. (30 ml) hazelnuts (filberts), peeled and roasted, finely chopped
  • 1 pinch clay pepper* or your choice of pepper flakes
  • Crackers
  • 4¾ oz. (135 g) all-purpose flour
  • 1 tbsp. (30 ml) camelina** seeds or flax seeds
  • ½ tsp. (3 ml) salt
  • ½ tsp. (3 ml) sugar
  • 2 tbsp. (30 ml) cold butter, in small cubes
  • 5 tbsp. (75 ml) buttermilk, split into 60 ml (¼ cup) and 1 tbsp. (15 ml)
  • 1 egg
  • 1 tbsp. (15 ml) water
  • Black Raspberry Jelly
  • 1 lb. (455 g) black raspberries or blackberries
  • ½ cup (125 ml) sugar
  • ½ tsp. (3 ml) salt
  • 1 tsp. (5 ml) agar
  • 2 tbsp. (30 ml) blackcurrant cream
  • 1 tbsp. (15 ml) raspberry vinegar
  • Watercress Salad
  • 3 tbsp. (45 ml) camelina oil or olive oil
  • ½ lemon (juice only)
  • 1 bunch watercress
  • salt, to taste


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Place the oven rack in the centre of the oven and preheat to 200°C (400°F).
  • Le Brie Paysan Spread
  • Bring the cider to a boil. Add the flour followed by the cheese, whisking constantly, until smooth. Pour into 4 ramekins. Cover with plastic wrap directly touching the surface and let cool completely.
  • Crackers
  • Mix the dry ingredients in the food processor. Add the diced butter and pulse to incorporate. Add the buttermilk and mix until the dough takes shape. Remove from the food processor. Knead on a floured work surface for 1 minute. Roll dough to 2 mm (1/16 inches) thick. Cut the dough with a round pastry cutter. Put the crackers on a non-stick or parchment paper-lined baking sheet. Whisk the egg with the water and brush each piece. Bake for 15 minutes. Let cool.
  • Black Raspberry Jelly
  • Using an immersion blender, purée the black raspberries. Strain to remove seeds. In a small saucepan, combine the fruit purée, sugar and salt and bring to a boil. Add the agar and whisk constantly for 1 minute. Pour into a dish and let cool completely. Once the jelly sets, put it back into the immersion blender’s cylindrical container, add the blackcurrant cream and raspberry vinegar, and blend until the gel becomes shiny. Refrigerate in a pastry bag.
  • Watercress Salad
  • Combine the camelina oil and lemon juice. Toss with the watercress. Add salt and pepper.
  • When serving, add the hazelnuts and pepper to the spread ramekins. Place a ramekin on each plate and add the watercress salad, a few dots of black raspberry jelly and some crackers. Spread and enjoy.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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