Roasted Reblochon

In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites.

Ingreadient:

• 1 (about 8-ounce) chilled wheel bloomy-rind, soft cow-milk cheese, such as Jasper Hill Farm Little Hosmer, Sweet Grass Dairy Green Hill, or Marin French Cheese Camembert
• 1 pound small yellow potatoes, boiled until skins split
• ¼ pound assorted ham and charcuterie
• ½ pound fresh grilled sausages or sautéed mushrooms
• Baguette, cornichons, mustard, and green salad, for serving

Directions :

1. Arrange a rack in top of oven or toaster oven, and preheat broiler to high. Unwrap cheese; use a thin, sharp knife to cut wheel in half lengthwise, creating two half-moons. Turn one half-moon onto its cut side; cut lengthwise through the side of cheese to create two identical halves. Arrange cheese cut side up to form a round in a small 4- to 6-inch skillet. Repeat with remaining half-moon. Keep skillets with cheese chilled until ready to serve.
2. Just before serving, divide potatoes, charcuterie, sausage, baguette, cornichons, mustard, and salad among plates. Place skillets directly under broiler; roast cheese until top is lightly crisped and golden in spots and cheese is just pourable, 3 to 5 minutes. Working quickly, pour cheese from 1 pan over each plate. Serve immediately.