December 04, 2005
Fol Epi
Posted by Gordon Smith
This is a Swiss-type cheese, but it is produced in the Loire Valley of France. I am told that "Fol Epi" means "wild wheat stalk" or "crazy wheat," and this cheese is made in a mold to create the distinctive wheat markings on the side. The rind is brown, having been dusted with toasted wheat flour. It feels and tastes like Emmenthaler, and it is sometimes referred to as an "emmenthaler imitation." Our wedge didn't last very long, and I just skipped the crackers.
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