Époisses de Bourgogne - hot fondue
This recipe is a glorious way to get your cheese 'fix'.
Normally I would wrap the cheese in tin-foil and pop it back in the carton. This prevents the cheese from running everywhere when hot but this time I thought it would be nice to wrap in filo pastry to serve the same purpose. It worked very well, much better than tin-foil as the melted cheese has to be scraped off the if it is not to be wasted. With the filo pastry, it can just be eaten as is!
- 1 Époisses de Bourgogne cheese
- 3 tablespoons brandy
- 2 large cloves of garlic, peeled and crushed
- Freshly ground black pepper
- 5 sheets of filo pastry
- 1 tablespoon butter, melted
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
- Spread the crushed garlic over the top of the cheese
- Stab the middle of the top of the cheese with a knife so the brandy can penetrate it
- Carefully pour 2 tablespoons of brandy into the middle of the cheese and add a grate of black pepper
- Arrange 5 or 6 sheets of filo pastry so they will envelope the cheese when gathered together
- Brush the pastry with the melted butter and gather the filo pastry up so it wraps the cheese
- Place in a lightly oiled baking tray and bake in the bottom half of the oven for 20 minutes
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