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Le Mamirolle With Apple and Fennel Salsa

Le Mamirolle With Apple and Fennel Salsa

4 portions


  • 80 g (2.8 oz) Le Mamirolle cheese
  • 1 g fresh ginger
  • A pinch of coriander seeds
  • A pinch of Hungarian paprika
  • A pinch of cayenne pepper
  • 1/2 Granny Smith apple
  • 1/4 fennel bulb, stalk removed
  • 4 thin slices of Bartlett pear
  • 5 ml (1 tsp.) lemon juice
  • Salt and pepper to taste
  • 5 ml (1 tsp.) olive oil


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  • Cut the cheese into four squares of equal size and let sit at room temperature for approximately 15 minutes. The cheese should not be too runny.
  • Chop the ginger. Place the ginger and spices into a coffee grinder and grind until smooth.
  • Place the pear slices in a bowl.
  • Brunoise (finely dice) the apple and fennel, place the mixture on the pears and add lemon juice.
  • Season with salt and pepper. Add the olive oil and spices. Mix well.
  • Place the cheese on a plate, topped with a pear slice, and then add the apple-fennel salsa. Serve immediately.

You can use this cheese for this recipe


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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