The trick to combining washed-rind cheese is going from mild to strong. Here, the light flavors of reblechon serve as a springboard to the goat Bethmal, and the goat Bethmal sets your taste buds up for the Epoisse. Small slices of pear, in between, cleanse the palate.
INGREDIENTS | SERVES 12
- ¾ pound reblechon
- ¾ pound goat Bethmal
- ¾ pound Epoisse
- 2 Bosc pears
Bring cheeses to room temperature and thinly slice the pears.
Put each cheese and some sliced pears on individual plates (one cheese per plate), and serve with a knife for each cheese.