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.
- 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
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 the Le Welshe in the oven - at 250 degrees F - until it's softened but still holding it's shape. It'll taste just the same if it's more melted; it just won't look as pretty.
To serve, place the warmed wheel on a plate and top with crisped mushrooms. Serve with bread or crackers.
You'll see this in my #MerlotMe post later this week, paired with a Merlot from Duckhorn Vineyards.