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White Cheese with Roasted Garlic

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

In the introduction to this chapter I mentioned the little pyramids of fresh white cheese served in France with fruit, cream, or just salt and pepper. You don’t have to have a pyramid mold to make this dish; in fact, the cheese could just be spooned out on the plate. Here I have used the fresh curds of goat cheese packed into a cheesecloth-lined mold, weighted down for a day to compact the cheese, and unmolded onto the plate. The best garlic to use is the very fresh, new-crop spring garlic,

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