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{{#seo:
|title=Époisses de Bourgogne, oven baked whole cheese fondue recipe
|titlemode=replace
|keywords=#cheese #filopastry #brandy #pastry #butter #bake #filo #foil #vegetables #pickles #bakingtray
|hashtagrev=032020
|description=Baking the whole cheese with garlic, brandy, black pepper and enveloping it in filo pastry makes this simple recipe divine!
}}

This recipe is a glorious way to get your [[Cheese|cheese]] 'fix'.

Normally I would wrap the [[Cheese|cheese]] in [[Tin-foil|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|filo pastry]] to serve the same purpose. It worked very well, much better than tin-[[Foil|foil]] as the melted cheese has to be scraped off the if it is not to be wasted. With the [[Filo|filo]] [[Pastry|pastry]], it can just be eaten as is!

Following the instructions on the [[Filo pastry|filo pastry]] it got a little burnt unfortunately. In future I would [[Bake|bake]] at 190° C (375° F - gas 5) for 20 minutes but in the bottom half of the [[Oven|oven]].
{{recipesummary
|TotalCalories = 1655
|PortionCalories = 827
|DatePublished=10th April 2015
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 1
|TotalTime = 25 minutes
|PrepTime = 5 minutes
|CookTime = 20 minutes
|Image = [[Image:Epoisses de Bourgogne hot fondue recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''You're correct!''

5/5

Glorious it is!

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>

{{RecipeIngredients

| 1 Époisses de Bourgogne [[Cheese|cheese]]
| 3 tablespoons [[Brandy|brandy]]
| 2 large [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| [[Freshly ground black pepper]]
| 5 sheets of [[Filo pastry|filo pastry]]
| 1 tablespoon [[Butter|butter]], melted
}}
===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
<gallery widths=250px heights=250px perrow=5>
Image:Epoisses de Bourgogne hot cheese out of the oven.jpg|Out of the oven and halved
Image:Epoisses de Bourgogne hot cheese filo gathered.jpg|Filo pastry gathered up
Image:Epoisses de Bourgogne hot cheese filo arranged.jpg|Filo pastry arranged to envelope the cheese
Image:Epoisses de Bourgogne hot cheese garlic and brandy added.jpg|Garlic, brandy and black pepper added
</gallery>
===Method===
{{RecipeMethod

| Spread the [[Crushed garlic|crushed garlic]] over the top of the [[Cheese|cheese]]
| Stab the middle of the top of the [[Cheese|cheese]] with a knife so the [[Brandy|brandy]] can penetrate it
| Carefully pour 2 tablespoons of [[Brandy|brandy]] into the middle of the [[Cheese|cheese]] and add a grate of [[Black pepper|black pepper]]
| Arrange 5 or 6 sheets of [[Filo pastry|filo pastry]] so they will envelope the [[Cheese|cheese]] when gathered together
| [[Brush]] the [[Pastry|pastry]] with the melted [[Butter|butter]] and gather the [[Filo pastry|filo pastry]] up so it wraps the [[Cheese|cheese]]
| Place in a lightly oiled [[Baking tray|baking tray]] and [[Bake|bake]] in the bottom half of the [[Oven|oven]] for 20 minutes
}}
===Serving suggestions===
Serve with a selection of [[Breads|breads]], [[Pickles|pickles]] and [[Vegetables|vegetables]] to dip into the [[Cheese|cheese]].
==See also==

* [[Cheese fondue recipes]]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Vegetarian recipes]]
[[Category:Cheese recipes]]
[[Category:Garlic recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/filopastry|#filopastry]] [[Special:Search/brandy|#brandy]] [[Special:Search/pastry|#pastry]] [[Special:Search/butter|#butter]] [[Special:Search/bake|#bake]] [[Special:Search/filo|#filo]] [[Special:Search/foil|#foil]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/pickles|#pickles]] [[Special:Search/bakingtray|#bakingtray]]
</code>

Époisses de Bourgogne - hot fondue - Revision history

Chef: Larger images for small media devices