Emmentaler AOP with pickled melon

Cut the melon into slices and chop the flesh to within 5 mm of the rind. Wrap in foil and leave to stand. Peel the rind with a potato peeler and cut into 2 cm pieces. Bring the vinegar, water, sugar, ginger, salt and spices to the boil, then leave to simmer for 10 minutes. Add the melon rind and simmer for 10 minutes. Take the saucepan off the stove and leave to stand for 30 minutes.

Place the rind pieces in glasses rinsed with hot water and bring the liquid to the boil again. When simmering, pour into the glasses up to the top and seal. Cover and leave to stand. Can be kept in the refrigerator for 2–3 weeks if well closed.

Place the pickles on cubes of Emmentaler AOP and serve with crackers.

Add fresh melon and serve.