Fried Cabrales cheese with cherry compote
Cut the PDO Cabrales cheese into 50 g cubes, dip in flour and egg and fry in very hot Spanish extra virgin olive oil.
For the compote
Cook the cherries over a low flame. When dry, add the water and sugar and cook for about 45 minutes until the right consistency.
Serve three pieces of fried cheese per person with the compote in a bowl on the side so that people can serve themselves.
This recipe combines sweet compote with strong Cabrales cheese, a favorite because of its excellent flavor, but here served in an unusual fried version.