![Roasted "Reblochon"](https://cdn.statically.io/img/www.foodandwine.com/thmb/IYDKxFCQ2c1xRFpuvgZimJr9fWI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Reblochon-FT-RECIPE1221-b23eeb9df31c45e397ac35a286d8543c.jpg)
Ingredients
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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
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1 pound small yellow potatoes, boiled until skins split
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¼ pound assorted ham and charcuterie
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½ pound fresh grilled sausages or sautéed mushrooms
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Baguette, cornichons, mustard, and green salad, for serving
Directions
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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.
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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.
Suggested Pairing
Crisp, lemony Savoie white: Domaine Labbé Abymes