A Milky Trio
It's always fun to try cheeses made of cow, goat, and sheep's milk on the same plate. This platter combines a goat's-milk Camembert with a semihard sheep's-milk cheese and a washed-rind raw cow's-milk cheese. All are fairly light in taste, which makes it easy to taste the differences in the milks.
INGREDIENTS | SERVES 12
- 2 Redwood Hill Camellia Rounds
- ¾ pound Petit Basque
- ¾ pound Bethmal
- Lemon leaves for garnish
- Whole wheat crackers
Bring all cheeses to room temperature, then arrange on a platter over lemon leaves.
Arrange crackers on the platter, and serve.
The Cows and Goats of Caumont
Bethmal comes from Caumont, France, and is made in two forms, one from goat's milk, and one from cow's milk. Both use raw milk, and each wheel is washed in brine. Try to taste them side by side sometime. You'll find the difference startling.
