Name: Pepe’s buche goat’s cheese, watermelon
Yield: Serves 8 Starter Portions
Ingredients: 8 small sorrel leaves – 1 per serving; 700 ml water; 6 g salt; 320 g Pepe’s goat’s milk cheese – or other goat’s milk cheese; 3 litres cold water; 200 g watermelon rind; 250 ml water; 1 lemon – the juice; 15 ml slaked lime; 250 g sugar; 900 g sugar; 8 squares Evan’s focaccia bread – 1 per serving – toasted; 6 g citric acid

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

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.

Ingredients

Pepe’s buche goat’s cheese

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

Method

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

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Pepe’s buche goat’s cheese, watermelon

Ingredients

Pepe’s buche goat’s cheese

Method

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