Cutie Pié

Lying seductively in the billowing folds of waxy paper is Pié D’angloys, a rich and creamy darling. The Marilyn Monroe of cheese perhaps. I’ve already gushed about a blonde bombshell though, so let’s just say that this one is also a cheese starlet.

Pié D’angloys is made from cow’s milk and comes from Burgundy of eastern France, home to many Burgundian buildings and copious vineyards. The edible orangey rind is washed in wine, while the soft gooey centre ripens from the outside in.

Perfect with a slab of crusty French bread, or avocado and strawberry jam on a crunchy bagel (my fave light meal), the taste and consistency is similar to Brie, although it’s slightly milder and rather salty.

I wanted to branch out from my usual bagel territory, (not too far, mind) so I tried this eggy croque monsieur recipe by James Tanner, swapping Brie for Pié D’angloys and using brown seeded slices instead of white crusty bread. The result? Gloopy deliciousness. It’s pretty messy but oh so worth it. Accompany with a balsamic-drizzled mixed salad and you’re golden.

Molten cheese - the croque monsieur