Emmentaler AOP with chutney and honeyed walnuts

For the chutney, cut the rhubarb into pieces. Bring the beer, sugar and mustard seeds to the boil, add the rhubarb and bring to the boil briefly. Remove the rhubarb and leave to stand. Cook the liquid until half has gone. Add the rhubarb and leave to simmer for 10 minutes. Pour into glasses rinsed with hot water and seal. Can be kept in the refrigerator for 2–3 weeks if well closed.

Pre-heat the oven to 200 degrees. Place the walnuts on a baking tray covered with baking paper, drizzle and mix with the cooking butter and honey. Cook for 8–10 minutes in the middle of the oven, turning once. Take out of the oven and leave to stand.

Serve the Emmentaler AOP with the rhubarb chutney and the honeyed walnuts.