Le Welshe, made of cows' milk in Alsace by noted Munster-maker Fromagerie Haxaire, is a close relative to Alsacian Munster, Le Welsche has a peachy-colored rind that's washed with Alsacian Marc de Gewurtztraminer. This soft cheese is both fruity and yeasty with an aroma that is more pungent than its flavor. Ingredients 1 wheel of Le Welshe cheese 1 to 2 C mushrooms (I used canary oysters, oysters, and shitakes) 1 T butter freshly ground salt freshly ground pepper 2 T fresh parsley, chopped bread slices or crackers for serving Procedure Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper. Fold in parsley right before serving. Heat th...