Cheese Fol Epi Fol Epi 300 g

This is a French cheese made from whole cow's milk, which has an unusual appearance for a cheese. The heads of cheese have a round shape, reminiscent of loaves of bread, with a relief pattern in the form of spikelets. Thanks to this, as well as its exquisite taste, Fol Epi quickly conquered the market in France, and then in many other countries around the world.

The name of the cheese Fol Epi is translated from French as “wild ear”. The cheese received this name due to its unique hemispherical shape of a loaf of bread, the crust of which is decorated with 8 convex images of ears of grain. After shaping and aging, the cheese is coated with wheat flour, which is then fried until golden brown. The inscriptions with the name “Fol Epi” that go along the perimeter are applied with a special laser.

The epi foil cheese mass is tender, smooth, elastic, yellowish in color, with large eyes. The top of the cheese is covered with a crust fried in wheat flour.

The taste of the cheese is quite pleasant, giving off nutty and fruity notes and a golden brown crust. It is similar to the taste of Emmental cheese, complemented by a slight aroma of wheat. Fol epi is very rich in proteins. There is not only classic cheese on sale, but also with various additives.

Fol Epi cheese has been produced in the Loire River Valley, in northwestern France, since 1989. Fol Epi cheese is made from unpasteurized cow's milk and belongs to the group of boiled-pressed cheeses. This means that after fermentation of milk, the cheese mass is heated to a temperature of 50-60° for 30-60 minutes. After this, the cheese becomes denser and acquires a rich taste. Then the cheese mass is pressed - the whey is removed from it and molded. Next, the cheese wheels are kept for several days in salt brine to form a dense crust on the surface. The next stage in the production of Fol Epi cheese is ripening, which lasts from 8 weeks to 12 months. Before pressing, special enzymes are added, which during the ripening of the cheese give large eyes-holes filled with carbon dioxide.

To produce 1 kg of cheese, 10 liters of pasteurized cow's milk are required.

Fol Epi cheese hits store shelves in the form of “cheese loaves,” as well as bars and slices, which is most convenient for serving at home.

Slicing this cheese is good for making homemade sandwiches and canapés. Hot toasts with Fol Epi cheese are served with chicken broth, fish or mushroom soups. In Ukraine, it is customary to serve hot toast with soup on a separate pie plate; in France and Italy they are placed directly into the soup - try it! With Fol Epi you can make Tuscan toast - an independent snack. For this toast, 2 slices of bread are lightly fried on both sides, and slices of boiled or dry-cured ham are laid between them, Fol Epi cheese and chopped sun-dried tomatoes.

Can also be served with vegetable salad.

Fol Epi is characterized by a specific sweetish-fruity taste, which goes perfectly with raw beef in carpaccio, and can replace Parmesan in this dish.

Fol Epi is added to hot mashed potatoes and makes an excellent side dish for fried meat and chicken.

Cheese is very good as a dessert with fresh fruit, such as ripe cherries or kiwis.

When choosing an aperitif, preference should be given to wines such as Chardonnay, Sauvignon, Merlot. Particular attention should be paid to the process of slicing a head of cheese. First, it is cut in half using a special knife. For subsequent cutting, you should determine the central point, and then use a knife with one or two handles to cut the cheese into slices, starting from the center. The described method will help to avoid unwanted losses when slicing cheese. The smell of Fol-Epi is quite strong. If it is not wrapped in parchment or cling film, its aroma can be transferred to other products, and the cheese itself can dry out quickly..