Patrick Oconnell
Epoisses, a French cow's milk cheese, is known for its distinctive pungent flavour and soft, runny texture. It is often described as stinky and is rumoured to be banned from the Paris Metro due to its strong smell. Despite its aroma, Epoisses is a versatile ingredient that can be enjoyed on its own, baked, or used in cooking. This paragraph will explore different ways of cooking Epoisses cheese, including baking it and adding it to sauces.
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What You'll Learn
How to bake Epoisses cheese in its box
Epoisses is a French cow's milk cheese, washed in brine and then in brandy, with a distinctive soft red-orange rind. It is so soft and runny that you can smear it on bread or crackers.
To bake Epoisses in its box, start by preheating your oven to 180-200°C. Remove the cheese from its box and unwrap it, taking off any labels. Place the lid under the base for support and return the cheese to the box. Scoring the top of the cheese in a criss-cross pattern with a sharp knife is optional but will help the flavours penetrate the cheese. You can then add herbs like thyme or rosemary, either by pushing the sprigs into the cheese or spreading them on top. If you want to bake the cheese in its box, staple the join on the box, place the cheese in a square of greaseproof paper, and put it back inside.
If you want a gooey, melted cheese dish, bake at 180°C for 15-20 minutes. This temperature and timing combination will ensure the cheese is thoroughly melted and ready for dipping. However, if you prefer your Epoisses with a slight wobble in the centre, a shorter baking time of about 8-10 minutes at 200°C will do the trick.
Epoisses is a versatile ingredient that can be enjoyed on its own, baked, or used in cooking. It is often served with a selection of fresh fruit, vegetables, bread, or crackers. Bread is a classic accompaniment, providing a crunchy contrast to the creamy cheese. The full taste of Epoisses is revealed when eaten with bread. Fresh fruit and vegetables can help balance the richness of the baked Epoisses.
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How to make a sauce to accompany baked Epoisses
Epoisses is a French cow's milk cheese, washed in brine and brandy, with a soft red-orange rind. It has a distinctive pungent flavour and a soft, runny texture. This cheese is so soft and runny that you can smear it on bread or crackers or bake it in a similar manner to Camembert.
When it comes to making a sauce to accompany baked Epoisses, there are a few options to consider. Here is a detailed guide on how to make a delicious sauce:
Red Wine Sauce
To make a red wine sauce, start by frying some pancetta until it is golden and place it in a small serving bowl. Then, make the sauce by caramelising sugar in a non-stick saucepan over low heat. Once the sugar is caramelised, add half a bottle of red wine and boil for 5 minutes. Add herbs, bay leaves, and garlic, and continue boiling for another 5 minutes until the sauce reduces by two-thirds. Strain the sauce through a sieve into a jug and set it aside. This sauce pairs well with the salty, pungent flavour of Epoisses.
Epoisses Sauce
For a rich and creamy sauce, heat cream in a double boiler until steaming. Add crumbled bouillon and stir until it dissolves. Then, add Epoisses to the mixture and cook, stirring constantly, until the cheese has completely melted. Season with ground black pepper to taste. This sauce is quite versatile and can be served with steak, chicken, or even poured over vegetables.
Fruit and Vegetable Sauce
Epoisses pairs well with fresh fruits and vegetables, particularly sweet and crisp apples, pears, blanched asparagus spears, or crunchy chicory. To make a sauce, you can puree or chop your chosen fruit or vegetable and cook it with some cream, butter, or stock until you reach your desired consistency. This type of sauce will add a refreshing contrast to the rich, salty flavour of the cheese.
Additional Tips
When plating, you can serve the baked Epoisses in its baking dish or transfer it to a serving platter. Surround the cheese with your chosen accompaniments, such as bread, crackers, or fresh herbs like thyme or rosemary sprigs. Coarsely chopped and toasted walnuts, as well as toasted pumpkin seeds, can also be scattered around the cheese for added texture and flavour.
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How to prepare and serve baked Epoisses
Epoisses is a French cow's milk cheese, washed in brine and then in brandy, with a distinctive soft red-orange rind. It is a versatile ingredient that can be enjoyed on its own, baked, or used in cooking.
How to Prepare Baked Epoisses:
First, preheat your oven to 180-200°C. Remove the cheese from its box and unwrap it, taking off any labels. Place the lid under the base for support and return the cheese to the box. Scoring the top of the cheese in a criss-cross pattern with a sharp knife is optional but will help the flavours penetrate the cheese. You can then add herbs like thyme or rosemary, either by pushing the sprigs into the cheese or spreading them on top.
If you want to bake the cheese in its box, staple the join on the box, place the cheese in a square of greaseproof paper, and put it back inside. If you don't want to use the box, place the cheese in an ovenproof dish, which should be about the same size as the cheese to prevent it from spreading as it bakes.
How to Serve Baked Epoisses:
Baked Epoisses is a rich, melted cheese that is perfect for dipping and sharing. It is often served with a selection of fresh fruit, vegetables, bread, or crackers.
Baking Time:
The timing provided in recipes is just a guideline, as ovens can vary. It is essential to keep an eye on your cheese to ensure it doesn't overcook. The cheese is done when it's bubbling or wobbly, depending on your desired level of doneness. For a gooey, melted cheese, bake at 180°C for 15-20 minutes. This temperature and timing combination will ensure the cheese is thoroughly melted and ready for dipping. However, if you prefer your Epoisses with a slight wobble in the centre, a shorter baking time of about 8-10 minutes at 200°C will do the trick.
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How to cook Epoisses cheese toasts
Epoisses is a French "funky" cheese, known for its strong "barnyard" aroma and soft texture. It is a versatile ingredient that can be enjoyed on its own, baked, or used in cooking.
Ingredients:
- Epoisses cheese
- Baguette
- Butter
- Onion
- Water
- Vinegar
- Sugar
- Soy sauce
- Salt
- Thyme
- Baby arugula
- Pickled shallots
Instructions:
- Preheat your oven to 180-200°C.
- Make the onion jam: Melt butter in a skillet on medium-low heat. Add the onions and cook until they are deep golden brown, stirring often.
- Increase the heat to medium-high and add water, vinegar, sugar, soy sauce, salt, thyme leaves, and black pepper. Cook until the liquid is reduced and syrupy. Set aside to cool.
- Place the baguette slices on a sheet pan in a single layer.
- Lay a chilled wedge of Epoisses cheese on each slice of bread.
- Broil until the cheese is melted and the edges of the bread are browned.
- Move the toasts to a serving plate and top each with a teaspoon of onion jam, baby arugula, and pickled shallots.
You can also try variations of this recipe by adding different herbs, such as rosemary or chives, or serving the toasts with fresh fruit, vegetables, or crackers on the side.
Tips:
- Keep an eye on the cheese while it's in the oven, as ovens can vary and you don't want it to overcook. The cheese is done when it's bubbling or wobbly.
- If you want a gooey, melted cheese, bake at 180°C for 15-20 minutes.
- For a slight wobble in the centre, bake at 200°C for 8-10 minutes.
- If you want to add herbs, you can push sprigs into the cheese or spread them on top.
Enjoy your Epoisses cheese toasts!
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How to cook with Epoisses cheese without baking it
Epoisses, a pungent, creamy cheese from Burgundy, France, is often enjoyed at room temperature. It is a versatile ingredient that can be enjoyed on its own, baked, or used in cooking. This washed-rind cheese is known for its distinctive orange rind, developed through repeated washing with Marc de Bourgogne, a local brandy. The interior is smooth and supple, with a rich, savoury flavour that intensifies as it ages.
If you're looking to cook with Epoisses without baking it, there are several options to consider. Firstly, Epoisses can be enjoyed at room temperature, simply spread on bread or crackers. This allows you to savour the cheese's natural flavour and creamy texture.
Another option is to create a charcuterie board or platter with Epoisses as the star attraction. Pair the cheese with fresh fruit, such as apples or pears, to balance the richness of the cheese with a sweet contrast. You can also include vegetables like blanched asparagus spears or crunchy chicory, which has a slightly bitter flavour that complements the salty cheese. Don't forget to add some crusty bread or breadsticks for dipping into the creamy Epoisses.
Additionally, Epoisses can be used as a topping or ingredient in various dishes. For example, you can spread it on toasted nutty bread or use it as a decadent topping for a crunchy filo tart. If you're feeling adventurous, try creating a sweet and salty combination by pairing Epoisses with a tangy fruit spread and some red wine.
When preparing Epoisses, it's important to note that it has a strong aroma, sometimes described as "stinky" or "funk". This unique fragrance is due to the cheese being washed in brine and brandy during the production process. However, don't let the smell deter you, as it contributes to the complex and intense flavour of this beloved French cheese.
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