Baked Veuve Recipe

Since it’s inception, our Baked Cupitt’s Veuve has quickly become a signature dish, and there’s good reason why! Between the smooth and rich texture of the house-made cheese from our fromagerie, the heart-warming feeling of indulgence and of course the flavours brought to the equation with burnt honey, toasted almonds and thyme from our garden – it really is Cupitt’s Estate on a plate!

Even though we know you love visiting our South Coast restaurant, you can now make this moreish dish at home. It’s really simple and perfect for entertaining or sharing with the family as a starter.

Let us know how you go recreating this incredible dish, and don’t forget you can stock up on our house-made cheese whenever you visit our cellar door! It’s open 7 days a week from 11am to 5pm.


Baked Cupitt’s Estate Veuve Cheese (in oven proof serving bowl or ramekin)

¼ Cup Flaked Almonds

Fresh Thyme


Extra Virgin Olive Oil

A loaf of your favourite sourdough or crusty bread


Pre-heat your fan-forced oven to 220 Degrees

Lightly toast the almonds on a low & slow heat while the oven pre-heats

Bake your Cupitt’s Estate Veuve cheese for 5 minutes, until warmed through.

Drizzle (or smother!) the cheese in olive oil and honey as desired

Sprinkle toasted almonds over cheese & garnish with sprigs of fresh thyme