Fol Epi® is a cow's milk cheese produced in the Loire Valley of France. It is very protein-rich, making it a perfect choice for the health-conscious gourmet cheese lover. The words "Fol Epi" mean "wild wheat stalk" in French – a fitting name for this smooth cheese enrobed in a golden-brown rind made from a wheat base. The name is reminiscent of its unique loaf shape and its distinctive rind design with embossed decoration. Fol Epi is also distinctive for being dusted with toasted wheat flour, which supposedly contributes to the flavor A cheese of exceptionally smooth and creamy texture, Fol Epi has a nutty taste, similar to a fine Emmental, complemented by a subtle wheat flavor. It is an excellent cheese for snacking or for serving with hearty breads, fruits, or in salads. Ideal for snacks, it's also available in convenient slice packaging for your gourmet sandwiches.


Tomato Carpaccio with Chicken and Saint Albray
Shrimp and Grapefruit Salad with Saint Albray
Green Pea Salad with Saint Albray
Italian Salad with Saint Albray
Potato Leek Soup with Saint Albray
Stuffed Fresh Vegetables with Saint Albray
Surprise Ham "Purses" with Saint Albray
Tuna and Carrot Tagliatelles with Saint Albray
Vegetable Skewers with Saint Albray
Vegetable Gratin with Saint Albray
The Modern Hero with Saint Albray




Tomato Carpaccio with Chicken and Saint Albray

Direction

• Cut the tomatoes into thin slices and lay over 4 plates, slightly overlapping them.
• Squeeze the lemon and mix half the juice with the olive oil, yogurt, and half the basil.
• Pour over the tomatoes and refrigerate for 15 min.
• While tomatoes are chilling, cut the chicken breasts into strips and brown them in a non-stick skillet over a hot flame for 4 - 5 min., stirring frequently. Put cooked strips on a plate to cool.
• Remove the rind from the Saint Albray and cut into thin strips. Spread over the tomato carpaccio, leaving the center of each plate empty. Mix the remaining lemon juice and basil into the chicken. Put 1/4 of the chicken mixture into the center of each plate and serve immediately.

Shrimp and Grapefruit Salad with Saint Albray
Direction

• Cut each grapefruit in two and remove flesh with a soupspoon. Cut the fruit into bite-size pieces without crushing. Cut the avocado in two and remove the pit before removing peel. Cut halves lengthwise into strips. Remove the core of the endives; separate the leaves. Shell the shrimp. Remove the rind of the Saint Albray and cut into strips.
• Peel the pineapple, cut into quarters and then into pieces. (If it is a large pineapple and not a "Victoria", remove the hard core of each quarter before cutting into smaller pieces.)
• In a bowl, mix the orange juice, yogurt, olive oil, cumin and a pinch of pepper to make a dressing.
• Fill emptied grapefruit halves with shrimp, avocado slices, endive leaves, pieces of pineapple and grapefruit and Saint Albray. Drizzle with dressing and serve.

Green Pea Salad with Saint Albray
Direction

• Boil the peas in salted water for 5 - 6 min. (they should not become too soft), then drain and run under cool water.
• While the peas are boiling, cut the ham into thin strips. Remove the rind from the Saint Albray and cut cheese into strips. Peel the apple, cut it in half, remove the core and cut into thin slices. Rub apple slices with lemon half to prevent discoloration.
• Put the peas in a salad bowl and add the strips of ham, apple slices and Saint Albray. Take parsley leaves off stems and add whole leaves to the mixture. In another bowl, mix the vinegar, olive oil, yogurt, pepper and a dash of lemon juice. Dress the salad and serve.

Italian Salad with Saint Albray

Direction

• Boil the penne in salted water according to instructions on package. While pasta is boiling, cut the tomatoes into small cubes and put in a salad bowl with their juice and seeds. Add the black olives and finely chopped basil.
• Remove the seeds from the peppers and cut into strips. Remove excess oil from preserved tomatoes and dice. Add pepper and preserved tomatoes to the salad bowl.
• Rinse pasta with water until cool and then drain. Pour into salad bowl.
• In a separate bowl, mix the lemon juice, yogurt and olive oil. Add salt and pepper to taste. Pour dressing over salad and toss gently.
• Remove the rind from the Saint Albray and cut into strips. Spread over top of salad just before serving.

Potato Leek Soup with Saint Albray

Direction

• Peel and chop onion. Peel the potatoes and cut into cubes. Wash the leeks and dice finely.
• Heat olive oil in pressure cooker; add onion and leeks. Saute for 3 minutes while stirring. (Until they have given up their moisture.) Add the cubed potatoes and cover with 5 cups of water. Add parsley and a pinch of salt and pepper. Close the pressure cooker and cook for 16 min.
• Run the soup through a vegetable mill (or use a mixer, if necessary), and pour into 4 soup bowls. Remove the rind from the Saint Albray and cut into small cubes. Spread cheese bits ever the top of the hot soup and serve.

Stuffed Fresh Vegetables with Saint Albray

Direction

• Slice the tops off of 4 tomatoes and carefully hollow them out with a small spoon. Peel the cucumber (leave a band of skin on if you’d like), cut off the ends and cut into 4 equal segments. Carefully hollow them out with a small spoon, leaving a "floor" at the bottom of each one. Carefully wash the mushrooms and hollow them out using a small spoon, taking care not to break them.
• Remove the rind from the Saint Albray and cut into small cubes. Finely chop the parsley and mint. Cut the remaining 2 tomatoes in quarters, remove the seeds and cut into small cubes. Put diced tomatoes into a bowl and add the corn, parsley, mint and then the cubes of Saint Albray.
• In a separate bowl, mix the juice of 1/2 lemon, olive oil and 1 Tbsp. of lukewarm water. Add salt and pepper to taste. Pour the dressing over the salad and mix well. Divide evenly into the hollow tomatoes, cucumber segments and mushrooms. Keep chilled until ready to serve.

Surprise Ham "Purses" with Saint Albray

Direction

• Pour the lentils into a mixing bowl. Add chopped green onions and parsley.
• In another bowl, mix lemon juice, olive oil, a dash of pepper and 1 Tbsp. lukewarm water. Beat with a fork to emulsify, and then add to lentils and mix well. Remove the rind of the Saint Albray, and cut cheese into small cubes. Add to the lentil mixture.
• Lay each slice of ham on a plate. Put approximately 2 Tbsp. of lentil salad into the center of each slice, and bring the outer edges of the slice up to form the “purse”. Tie the purse together with a strand of raffia or chive.
• Spread the remaining salad around the ham purses.

Tuna and Carrot Tagliatelles with Saint Albray

Direction

• Peel the carrots and cut into rounds. Boil in salted water for 5 - 7 min. Boil the pasta in salted water according to instructions on package. (You can use the water from the carrots if you used a strainer to drain them.)
• While the pasta is boiling, peel and chop the shallots. Drain the tuna and use a fork to break it apart without mashing it. In a bowl, mix the tuna, shallots, lemon juice, capers and chives. Add salt and pepper to taste.
• Remove the rind from the Saint Albray and cut into little cubes. Drain the pasta and pour into a deep dish. Add the carrots and the tuna mixture. Toss gently. Add the cubed Saint Albray just before serving.

Vegetable Skewers with Saint Albray

Direction

• Peel the potatoes and cut into large cubes. Boil in salted water for about 8 minutes. Do not overcook: they must not get too soft.
• While potatoes are boiling, cut the cauliflower into small flowerets. Cut each piece of ham into 6 strips. Remove the rind from the Saint Albray and cut cheese into cubes.
• Wash the curly lettuce and put the dried leaves into a salad bowl.
• Drain the potato cubes and let cool.
• In a bowl, mix the balsamic vinegar, mustard, olive oil, dash of pepper and 1Tbsp. lukewarm water. Beat with a fork to lightly emulsify.
• Prepare 8 wooden skewers, alternating potato cubes, Saint Albray cubes, cherry tomatoes, cauliflower and ham.
• Toss salad with vinaigrette. Serve two skewers a side of salad and per person.

Vegetables Gratin with Saint Albray

Direction

• Preheat oven to 350°F. Peel the potatoes and cut into 1" square cubes. Peel the carrots and cut into rounds.
• Remove the stems of the broccoli and cut remainder into flowerets.
• Boil potatoes, carrots and broccoli together in salted water. Let cool for 15 min.
• While vegetables are cooling, cut the ham into small cubes. Drain the vegetables and pour into a gratin dish. Add salt and pepper to taste. Add the ham morsels and sprinkle with chopped parsley. Remove the rind from the Saint Albray and cut the cheese into strips. Layer cheese over the vegetable and ham mixture, and bake for 5 min.

The Modern Hero with St Albrey

Direction

• Place St. Albray® cheese in the freezer for 15 minutes to firm up. Meanwhile, oil grill rack or grill pan and heat to medium-high. Grill vegetables, turning frequently, until tender, about 10-12 minutes for peppers and eggplant, and 6-8 minutes for asparagus.
• Meanwhile, make the tapénade: In a food processor, chop olives, capers, garlic and lemon peel; add oil and process to a coarse paste. Remove rind from cheese and cut into 18 slices. Spread 2 Tbsp. olive tapénade onto bottom of each roll, then layer with peppers, eggplant, spinach, cheese and asparagus. Serve immediately.