Alright folks. Any suggestions for a cheese to go with a poached pear and frangipane cake? The pear will be poached, then set in the center of the dish with cake baked around it. Looking to shave some cheese on top.
Some crumbled cabralas, then serve it with a Sauternes. The salty/fattiness of the cheese will work beautifully with pear and almond. I like Brie as momo said, but it does not melt well. The brushed rind stays some what hard and the cheese dissolves into a translucent coating.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
I concur with the idea of a nice ball of unsweetened mascarpone. Another nice one would be a pretty slice of St. Andre-not as bleuey as gorgonzola, but a luscious, creamy, 70% with subtle bleu veining would be great.