RECIPES

Honey-Basted St. Saviour

Active Time

15 Minutes

Servings

4-6

Ingredients

1 wheel (6 ounces) Hoard's Dairyman Farm Creamery St. Saviour cheese
1/3 cup honey
Zest and juice of 1 medium lemon
2 teaspoons minced fresh rosemary
1/4 cup pomegranate seeds
Sugared rosemary
Crostini

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Camembert can be used in this recipe.

Instructions

Heat oven to 350°F.
With a sharp knife, score the top rind of St. Saviour, creating a diamond pattern to expose the cheese.
Warm the honey, lemon zest, lemon juice and rosemary in a 6-inch ovenproof or cast-iron skillet over medium heat. Place St. Saviour cut side up into the skillet. Baste St. Saviour with honey mixture.
Bake for 6-8 minutes, basting every 2 minutes, or until cheese is softened. (Pan will be hot!)
Sprinkle with pomegranate seeds. Garnish with sugared rosemary. Serve with crostini.

Cheesemonger Tip

St. Saviour is a soft-ripened, camembert-style cheese with a rich, buttery flavor and a soft, creamy core inside a delectable rind. Camembert cheese first appeared in Normandy, France, in the late 18th century. Today, Wisconsin's Master Cheesemakers craft St. Saviour camembert-style cheese from rich, pure milk that comes exclusively from the Hoard’s Dairyman Farm.

Honey-Basted St. Saviour

Ingredients

Cheese

Instructions

Cheesemonger Tip

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