- Prep time
- 5 minutes PT5M
- Cook time
- 20–30 seconds PT0
- 2–4 servings
Point Reyes Quinta features a custardy texture and notes of vanilla, complementing the sweetness of the brûléed sugar quite nicely. Serve this one with grapes, crackers and crostini.
- 1 wheel Point Reyes Quinta cheese
- 2–3 tablespoons granulated sugar
With a hot, wet knife, shave off the top rind to expose the interior. Sprinkle the sugar evenly over the top of the cheese.
With a kitchen torch, brûlée the sugar until it is golden to medium brown. Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.