Monday, December 12, 2011



I usually make these tasty treats on the outdoor barbecue during the summertime, mainly, because grilling a cheese like Epoisses de Bourgogne indoors can be rather intense (especially if you’re not a fan of stinky cheeses). However, as city dwellers know, an open window in this situation can suddenly become your next best resource in the kitchen. 

To give you a quick cheese lesson, Epoisses is a cow’s milk, wash-rind cheese from Burgundy, France. It is hands down one of my favorites. When ripe and at room temperature, it becomes gooey and spoon-able, while offering extremely rich flavors and aromas. Those undeniably barnyard aromas always bring me back to childhood visits to my uncle Billy’s farm in Vermont.

The rich and creamy texture of the cheese is a good match for crusty bread. Combine them with Nana’s Bread & Butter Pickles and thin slices of Soppressatta Picante, drizzled with a little clover honey and you’ll have yourself a luxurious, well-balanced snack. This particularly pairs well with with wines with good acidity like Alsatian Pinot Blancs, Riesling or, if red is your preference, Oregon Pinot Noirs. Enjoy!

From my house to yours,
Brendan

Nana’s B & B and Epoisses Toast
serves 8-10
1 jar Nana’s B & B’s
¼ pound Soppressatta Picante
1 loaf rustic bread
1 container Epoisses cheese (8.8oz at room temperature)
2 tablespoons Clover Honey
Salt

Coarsely ground black pepper

Preheat oven to 350 degrees

Slice the bread along a slight diagonal angle a ¼” thick, place on a baking pan, and drizzle with olive oil, salt and pepper. Bake until lightly toasted. Remove from oven.

Cover each piece of bread with the Soppressatpa Picante, Nana’s B & B’s, and 1 tablespoon of Epoisses cheese. Return to oven until fully melted, about 2 minutes.

Serve right away and drizzle with the clover honey. Place on a wooden board for a starter, or with a side salad for a meal.

From my house to yours,
Brendan


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