Jindi Butter

1/2 Cup Jindi Triple Cream
9Tbsp sweet butter, soft
pinch ground pepper
pinch salt 

Process all the ingredients together in a blender or food processor. Place this mixture on a piece of waxed paper and roll into a log shape. Chill this until firm. This is great on toasted sourdough bread or as a topping on broiled steak or chicken.

Jindi Triple Cream and Smoked Salmon Stack

7oz smoked salmon, thinly sliced
3 1/2oz arugula
1 large Spanish onion, cut into slivers
1/2 lb Jindi Triple Cream cheese, cut into thin slices
1 2/3 Tbsp capers, finely chopped
1/4 cup Gwydir Grove extra virgin olive oil
1 tsp finely chopped parsley
freshly ground black pepper to taste
rye bread, for serving

Layer smoked salmon, arugula, onion and Jindi Triple Cream cheese onto four serving plates. Combine capers, oil, parsley and pepper in a bowl and drizzle over the stack.  Serve with rye bread.  Makes four servings.

Walnut and Plum Baked Brie

2 Jindi Brie 210g wheels, well chilled with rind left on
1/2 Tbsp chopped walnuts
2 Tbsp plum preserves
1 red plum, thinly sliced (other seasonal fruits may be substituted)
2 tsp water

Preheat oven to 350 degrees F.  Melt preserves and water in small sauce pan over low heat. Place Jindi Brie on a foil lined baking sheet and brush melted preserves over top and sides. Place plum slices on top of Jindi Brie and brush with remaining preserves.  Sprinkle walnuts on top.  Place in oven center rack and bake for 10 to 15 minutes until heated through.  Remove from oven and let sit for a few minutes.  With a spatula, carefully transfer to serving platter.  Serve with Falwasser Crispbread, French bread or peaches and pears.  Makes 6 to 8 servings.