Wash the potatoes without peeling them and place them on a bed of coarse sea salt.
Bake in a hot oven (220°C) for 1 hour -depending on the size of the potatoes- Split the potatoes on top, collect 1 tablespoon of flesh, put it in a salad bowl and add the garlic, l shallot and chives. Finely chop the garlic, season with pepper and mix with the Époisses crushed with a fork.
Work the device to obtain a creamy mixture. stuff the potatoes with the mixture. sprinkle with Espelette pepper.
Sprinkle a few grains of Guérande salt on the filling.
Brown in the oven for 5 minutes.
Serve very hot.
Epoisses:
Consecrated "King of cheeses" by Brillat-Savarin, Époisses had to wait until May 1991 to benefit from the designation of origin.
Bearing the name of a small village in the Côte d'Or, this disc of soft cheese made from cow's milk is matured slowly, with washings of the rind with marc de Bourgogne. The exterior is orange, shiny, the interior supple and unctuous, with a marked, but frank and bouquety smell.
It gives a delicious creamy sensation under the palate and will appeal to lovers of strong cheeses.
Various cheese specialties were born from this lineage, such as Saint-Vincent, which is particularly strong, and Ami du Chambertin, whose name clearly indicates the best way to accompany these Burgundy cheeses with a soft and unctuous paste.
Some artisans also make matured cow's milk cheeses with the rind washed in Chablis. Soumaintrain, made in Yonne, is also similar to Époisses and even Munster, but in a softer and more delicate variant with a subtle smoky bouquet.
Saint-Florentin, with a soft paste and washed rind, like its neighbours, is most often sold unripened, like a fromage blanc, very soft and lactic. Finally, in the same category, we can mention the Aisy cendré, refined in ashes.
Burgundy also has, still made from cow's milk, monks' cheeses, including Citeaux, a kind of quite fruity Saint-Paulin, and Pierre-qui-Vire, made on the model of Époisses.
To complete the Burgundy cheese platter, here are the goats, such as Mâconnais, Charolais or Montrachet. We will finally do honor to Bouton-de-culotte, in the shape of a small truncated cone as big as a bite, dry and brittle, strong and spicy under a gray crust.
Hubert. Master Cheesemaker / chef.
