How to cook
Choose a not too salty ready fillet and cut it into thin slices. Cut the cheeses (by choice) into small, long rectangles and season them with curry.
Sprinkle the fillet slices with a little balsamic vinegar, sprinkle with ground cloves (not too much) and let cool for half an hour. Then take a piece of meat, wrap it carefully around a slice of one of the cheeses and string it on a cocktail skewer.
Arrange them on a lettuce leaf bed. Serve with red or white wine.