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Sweet and Salty Angelus Stuffed with Apricots and Ham

6 portions


  • 80 ml (1/4 cup) dried apricots, thinly diced
  • 85 ml (1/3 cup) cooked ham, thinly diced
  • 15 ml (1 tbsp.) honey
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 15 ml (1 tbsp.) green onions or fresh chives, chopped
  • 2,5 ml (½ tsp.) cracked pepper
  • 185 g (6½ oz.) Angelus cheese


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  • In a bowl, combine all the ingredients except the cheese.
  • Cut the cheese in two width-wise and open it.
  • Garnish the bottom part with the apricot-ham mix.
  • Close the cheese like a sandwich.
  • Let cool before eating.
  • Cut into wedges and serve with fresh bread.

Looking for an alternative to this cheese?


  • The stuffed Angelus can be prepared in advance. In fact, it improves, absorbing more of the sweet and salty stuffing. It will keep in the fridge for 2 to 3 days. Remove from the fridge at least 30 minutes before serving.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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