White Cheese with Roasted Garlic

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,