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.
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.