GUD BLOG: SINGLE POST
Fol Epi – Swiss Cheese from France
If you hang with the Gourmet Underground you probably already know about our weakness for wines from the Loire Valley of France. From Muscadet to Touraine, there are few bottles from the region that we haven’t drained with enthusiasm. But there is more than wine being imported from Loire.
Fol Epi is a cow’s milk cheese produced from the renowned dairy of Pays de Loire and inspired by the great Swiss Emmental cheeses. In French, Fol Epi means wild wheat stalk and the unique loaf shape and embossed decoration echo its name. The wheat-based rind is dusted with toasted wheat flour and said to contribute to the flavor but it’s the pale meat inside the rind that turns us on the most.
Aged for three months, Fol Epi has a firm but not hard texture with a just a slight elasticity that’s pleasant to the bite. Small, sporadic eyes, or holes, are comparable to some Swiss cheeses but not quite as large or frequent as the typical deli case Swiss. The flavor is subtle, nutty, and somewhat sweet with just a hint of fruitiness. It’s a delicate cheese yet not so fragile to be overwhelmed by mild cured meats or ripe fruit.
At around $13 a pound it is not cheap but we’ve found that it’s a versatile cheese that can appeal to both snobs and the casual snacker. Some might even call it a gateway cheese. Snag a hunk at R. Hirt in Detroit’s Eastern Market.
2011.07.07 Todd Abrams at 1:33 pm
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One Response to Fol Epi – Swiss Cheese from France
I just love your Fol epi cheese and I have checked several stores in the Louisville, KY and Lexington, KY area and have been unable to find this wonderful cheese. Can you tell me where I might locate Fol epi in this area of Kentucky?