Epoisses de Bourgogne is by far my favorite cheese. It’s runny, it’s funky and it has tasting notes of mushrooms, garlic, and barnyard.
It’s a cows milk cheese that’s produced by Jacques Hennart in the village Epoisses, Burgundy, France, It has a washed rind, it’s rinsed in March de Bourgogne brandy, and like I said before, it’s famous for its stink. It’s so stinky in fact that is banned from the Parisian public transportation system..
454 g Fresh pasta dough
125 g Espoisses
50 g Fontina, shredded
50 g Young Asiago, shredded
Combine all cheeses until thoroughly combined.
Beat egg in separate bowl.
Add egg and mix until thoroughly combined.
Fill raviolis to desired size.
227 g Chanterelle mushrooms, cleaned
113 g Butter, unsalted
10 ml Pedro Ximenez Sherry Vinegar
20 g Parsley, chopped
salt and pepper to taste
Add butter to large saute pan at medium high heat.
Add the chanterelles when the butter begins to sizzle and continue to cook until the butter turns brown.
Add the sherry vinegar, season with salt and pepper, finish with parsley.