Browse All Recipes

Blue ewe’s milk cheese, honey jelly and salted water crackers

Australian Gourmet Traveller recipe for blue ewe’s milk cheese, honey jelly and salted water crackers.

By Emma Knowles & Adelaide Lucas
  • 25 mins preparation
  • 35 mins cooking plus setting, cooling
  • Serves 8
  • Print
Blue ewe’s milk cheese, honey jelly and salted water crackers
This dish is inspired by Mark Best’s amazing cheese course at Marque. The combination of salty and sweet flavours is wonderful.


  • To serve: blue ewe’s milk cheese, such as Roquefort or Meredith Ewe’s Milk Blue
  • To serve: thinly sliced red grapes (optional)
Honey jelly
  • 250 gm honey
  • 100 ml dessert wine
  • 1½ gelatine leaves (titanium strength), softened in cold water
Salted water crackers
  • 200 gm (1 1/3 cups) plain flour
  • 2/3 tsp baking powder
  • 30 ml vegetable oil
  • 1 eggwhite, beaten with 2 tbsp water


  • 1
    For honey jelly, combine honey, wine and 60ml water in a small saucepan, stir over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a 2 cup-capacity serving dish and refrigerate until set (3-4 hours).
  • 2
    Meanwhile, for crackers, preheat oven to 200C. Sieve flour, baking powder and 1 tsp sea salt into a bowl and make a well in the centre. Combine oil and 120ml warm water in a jug, add to well and mix to form a dough. Turn onto a lightly floured work surface, knead lightly until smooth, then cut into 16 even pieces. Roll each into a 2mm-thick oval, brush with egg wash and prick with a fork. Scatter with sea salt and bake, in batches, on baking paper-lined oven trays until golden (12-15 minutes), cool on a wire rack. Crackers will keep for 1 week in an airtight container.
  • 3
    Serve cheese at room temperature with honey jelly, salted water crackers and thinly sliced grapes, if desired.


Drink Suggestion: Pink moscato. Drink suggestion by Max Allen

  • Author: Emma Knowles & Adelaide Lucas