Pepe’s buche goat’s cheese, watermelon


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

We took this preserve with us to Hangar 7 and served it with foie gras. This combination, with Pepe’s goat’s milk cheese, is just as good.


Pepe’s buche goat’s cheese

  • 320 g Pepe’s goat’s milk cheese – or other goat’s milk cheese


Slice the cheese and either grill in a dry nonstick pan or over medium-heat coals. Serve immediately. Use 40 g per serving.

Peel the watermelon and discard the green outer skin. Remove the pink flesh so that only the white part of the rind remains. Soak the rind in the water and slaked lime