This is another sweet/sour (sale/sucré) recipe (I promise I’ll move on to something else soon!) using Dordogne melon. It has an interesting blend of flavours and is very refreshing. I buy my Cantaloup melons from a road-side stall hosted by the local melon farm. I always ask for ones that are ripe to eat on the day itself. The Muscat de Beaumes de Venise is mildy sweet and adds another layer of flavours without being over powering.

Serves 2

1 Cantaloup melon

Blue cheese such as Roquefort or Saint Agur (can be any type, the most important thing is the sharp taste)

Dried ham such as Serrano

Muscat de Beaumes de Venise


  • Store the Muscat de Beaumes de Venise in the fridge until you are ready to use it
  • Cut the melon in half, remove the pips and with a melon baller, scoop out balls of melon to fill two ice cream goblets
  • Add knobs of cheese
  • Rip the ham into mouth size pieces and add to the melon and cheese
  • Chill in the fridge
  • Approximately 2 hours before serving, pour one tablespoon of Muscat de Beaumes de Venise over the melon, per goblet
  • Remove the goblets of melon from the fridge 10 mins before ready to eat
  • You could sprinkle a salt over the top (not too much) or decorate with chopped chives.


I came across Beaumes de Venise years ago when following a recipe. It is a sweet wine named after the village where it is produced, Beaumes de Venise in France’s Rhone valley.

The idea of adding a little salt was suggested to me by a French person. I would never have thought of it but I think it works well.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.