Devils Gulch Recipe

Bring cheese to room temperature

Remove the double crème round from the refrigerator 45–60 minutes before serving so it softens evenly. Place it on a small serving board or shallow dish.

In a small ramekin, combine 2 tablespoons Moscato and 1 teaspoon granulated sugar. Stir until the sugar dissolves. Using a pastry brush or the back of a spoon, gently brush a thin, even layer of the Moscato mixture over the top and sides of the cheese round. Allow the wash to sit for 5–10 minutes so it is absorbed slightly into the rind.

Prepare the peppers: finely dice the red and yellow mini sweet peppers and very finely dice the seeded jalapeño (use less jalapeño if you prefer milder heat). Place the diced peppers in a small bowl.

Dress the peppers: add 1 teaspoon honey, 1/4 teaspoon red chili flakes, 1/2 teaspoon lemon juice, 1/2 teaspoon extra-virgin olive oil, 1/8 teaspoon fine sea salt, and a pinch of freshly ground black pepper to the bowl with the diced peppers. Mix gently until combined. Taste and adjust sweetness or heat by adding a touch more honey or chili flakes as desired.

Allow the pepper mixture to macerate for 5–10 minutes to mellow raw edges and let flavors meld. This also keeps the topping slightly juicy so it glazes the Moscato-washed rind.

Pile the pepper mixture on top of the Moscato-washed cheese, pressing gently so it adheres. Spread it into an even, slightly domed layer that covers the top and spills a little onto the upper sides if desired for a rustic look.

If using, sprinkle 1 teaspoon fresh thyme leaves lightly over the pepper topping for an herbal note.

Place the finished cheese on a serving board with toasted baguette slices or crackers. Serve at room temperature so the center is soft and spreadable. Leftovers can be loosely covered and refrigerated for up to 2 days; bring back to room temperature before serving.