Fol Epi is a semi-hard cow's milk cheese made traditionally in the west of France. Its taste is similar to a mild Emmenthaler (or swiss cheese), with occasional holes and a texture to match. The cheese comes in a quite distinctive loaf shape with raised wheat sheaves as a decoration, and lightly crusted with toasted wheat flour on its rind.

It's quite tasty warm on baguette, with apples or pears, as part of a cheese tray, or just for snacking. I've found it online for around $11 a pound.

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