Tête de Moine AOP and Pear Bread - Tête de Moine AOP, Fromage de Bellelay

Ingredients

• 300 g flour
• 3/4 tsp salt
• 21 g yeast, crumbled
• 175 ml mixture of equal parts water and milk
• 200 ml white wine
• 1 Tbsp lemon juice
• 1 tsp sugar
• 2–3 pears (Louise Bonne is a suitable variety), seeded and cut into slices a half centimeter thick
• 250 g ricotta
• 125 g Tête de Moine, grated
• 1 egg, beaten, plus 1 egg yolk
• 1/2 zest of half a lemon, plus 1 tsp juice
• 1 Tbsp finely chopped parsley
• salt
• pepper
• lemon pepper