• 1 crosier blue cheese
  • 1 bottle of banoile wine


  • Halve the crosier blue cheese across the hemisphere Place the cheese in a deep bowl.
  • Prick the cheese all over with a long skewer.
  • Pour the banoise wine over the cheese, cover with greaseproof paper, put in the fridge over night.
  • Prick the cheese again.
  • To serve:
  • Remove the cheese from the wine and cut into slices serving with oat crackers.
  • Pour the wine into a decanter and serve little glasses with cheese.


Richard's tip: Banoile wine is a sweet French red wine - if you can't get it a light port will do.