I try to visit my cheese monger at least once a month to see what kinds of new and exciting cheeses are available. This past weekend, I was introduced to a couple that I will never try again and one that I simply can't get enough of. Word to the wise, if a cheese looks as if it's about to run off of the tasting spoon because it is so thin in consistency, it's probably a bit more pungent than your mouth is ready for.
After getting past the hurdle of trying Stinking Bishop, I tried a beautiful cheese called Florette. It's a goat's milk brie from France. First, I have this strange obsession with mild brie. Its texture is heavenly and it has just the right amount of kick. Florette has a delicate flavor but it also has the funky finish of goat's milk which makes it the perfect combination.
Florette & Honey
Yields: 8 Servings
1/3 pound Florette
1 loaf ciabatta
1/4 cup walnuts
1 tablespoon white truffle honey
2 tablespoons olive oil
Preheat your oven to 350 degrees. Slice the ciabatta thinly with a bread knife. Next, on a baking sheet, drizzle the sliced pieces with olive oil and a few pinches of kosher salt and toss them lightly. Place them into the oven for ten minutes or until they're lightly toasted.
Next, place your Florette onto a cheese board. Drizzle it with the honey, and sprinkle the walnuts alongside it. Finally, place the toasted ciabatta next to it.