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Fol-Epi (French Emmental)
Fol-Epi is a Emmental-style cheese that is produced in France's Loire Valley. With typical French Flair, the 6.6 pound wheel carries a lovely image of wheat stalks, pressing out from the cheese's surface. The wheat is a reminder of the toasted wheat flour that coats this soft cheese's surface, and even its name translates to "wild wheat." Soft and springy on the interior, with a scattering of dime-sized eyeholes, this cheese is aged for only three months. American connoisseurs may be reminded of the cheese Teleme when tasting the floured rind. The cheese itself is mild, sweet, and gains a slight hazelnut flavor from the toasted wheat on the rind. Excellent served for a light lunch with dried apricots and a baguette.
Made from pasteurized cow's milk.
Photo depicts whole 6.6 lb. form of cheese.
We cut and wrap this item by hand.