Glazed Baked Bourgogne with Walnuts

If you’re a fan of cheese, you’re a friend of mine.

Bourgogne is a french cheese similar to brie, but more potent in taste—especially when melted. The texture is basically the same as brie (soft, runny when warmed up, gooey) but there’s a bit of a blue-cheesy type taste as well. My mom once glazed brie with the same mixture and I devoured that wheel of cheese…very quickly. I actually think I prefer the taste of brie because it’s milder, but feel free to use whichever one you like best!

Scoring the cheese before glazing allows for the wheel to soak up as much flavour as possible while in the oven, and topping it off with walnuts add some extra texture. Be warned: when you cut into the cheese for the first time after it’s come out of the oven, it will seep out quickly into a “pool” of cheese.

This is a great thing to serve up if you’re having company over because it ends up being a whole lot of cheese for just a few people. I only had rice crackers in the house when I made this, but I think it would be great with some nut-and-fruit crackers or something along those lines.Baked Bourgogne with WalnutsBaked Bourgogne with Walnuts


Serves 6-8 people

  • 1 medium-sized wheel of Bourgogne, roughly 300g
  • 3 tsp. light brown sugar
  • 2 tsp. soy sauce
  • 1/2 tsp. hot sauce (I used sriracha)
  • 1/4 cup chopped walnuts
  • Crackers for serving


Preaheat the oven to 350 degrees F.

Place wheel of bourgogne in a glass baking dish big enough to fit the wheel of cheese, and to have excess room around the outside when the melted cheese begins to pour (once cut open). Score the cheese so that there’s a light checker pattern going all across the top (make very small cuts).

In a small bowl, mix together brown sugar, soy sauce and hot sauce. With a pastry brush, brush the top of the cheese with the glaze. Toss the walnuts in the remaining glaze and sprinkle them evenly on the surface of the cheese.

Bake for 15 minutes until cheese has greatly softened and is a little bit wobbly. Serve immediately with fancy crackers and wine (and all that fun stuff).Baked Bourgogne with WalnutsBaked Bourgogne with Walnuts

11 Comments Add yours

  1. Then we are cheese friends. that certainly looks indulgent and delicious. Cheesy heaven!

  2. This looks delicious, and easy enough to make for friends coming over 🙂

  3. linnetmoss says:

    Your photos knocked me out! This is a new cheese for me, but I love Brie so I’ll have to try it.

    1. Thanks 🙂 As long as you like “stinky cheese” like blue cheese, you’ll like it!

      1. linnetmoss says:

        To me, blues aren’t stinky. Only the really gym-shoe ones like Taleggio. And even those I like, under the right conditions (such as: after half a bottle of white) ; )

  4. sonalinsana says:

    I tried that with a camembert, garlic and rosemary. So good! I’ll certainly look for bourgogne and try your recipe!

    1. Oooh I love rosemary, I think I’d like to give that a try!

  5. Whoa, this looks SO good! My favorite baked cheese recipe is from my sister– baked brie wrapped in buttery phyllo dough (as if it needed extra decadence) topped with fig jam– but this somehow seems like it might be even more decadent?! I love how you just went for it with combining the sweet and savory flavors of sugar + soy sauce and hot sauce… These photos just made me SO hungry! I guess I need to try this!

    1. That sounds amazing! I’ve never heard of using phyllo dough with baked cheese, I guess it makes perfect sense though. I want to try that now!

  6. dragosbalan1 says:

    I think I died and went to cheese heaven. I’m jealous I wasn’t there to help tear it apart haha. Looks delicious and your photos are just getting better and better! 🙂

    1. I wish you could have been there too! Too much cheese for only 2-3 people. Thank you 🙂

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