In restaurants, it is usually served on a spoon due to its extremely soft texture. The cheese is often paired with Trappist beer or even Sauternes rather than a red wine.The EPOISSES BERTHAUT CHEESE WINS GOLD MEDAL -
Famous cheese of character, recognizable by its orange rind, made from cow's milk, Epoisses offers a soft and creamy with delight all lovers and connoisseurs of quality cheeses enlightened. Created five centuries ago by the monks of the Cistercian Abbey of Epoisses, a small village in Burgundy in Côte d'Or -
Recipe The EPOISSES BERTHAUT with ASPARAGUS : Heat the oven to 200 degrees (gas mark 7).
Take the cheese out of the box remove all the packaging and replace it back into the box and pop the lid back on.
Place the boxed cheese onto a baking tray and bake it for 10-15minutes, until the cheese has melted inside.
To cook the asparagus, bring a large pan of salted water to the boil and then put the spears into the water and simmer for around 3 minutes or until al dente.
Sprinkle a little sea salt over the asparagus. Dip the warm asparagus and crusty bread into the cheese.