French Espelette Chilli Pepper Jelly for Cheese Folies Fromages

Good cheese is traditionally served as a separate course, on a plateau du fromage, with the addition of good crackers or fresh, crusty bread. Contrasting flavors can also coax out subtle nuances from your favorite cheeses. Les Folies Fromage Piment Espelette Gelée (Chili Pepper Jelly) for Cheese does just that.

Les Folies Fromage (The Cheese Follies) by Guillaume et Lesgards, make their jams/spreads/jellies/confits in the French Pyrénées in Campan. Their spreads contain less sugar than jams. They are cooked in small quantities in a old copper cauldron (c. 1871) and fuelled by a steam boiler for speed resulting in more fruit flavor.

This spread is intriguing, the ingredients are very simple and the star is Espelette. This chili pepper was brought to France from Central America in the 16th century. Since then, it has been cultivated in Pyrenees-Atlantiques in the northern territory of the Basque region. Known for its special flavor the terroir gives it, espelette is now AOC protected. In this region, pepper has been pushed out as a seasoning and espelette has moved in. Always a fan of Agour with Espelette, we had a feeling this gelee would be delicious. Smooth in texture, with a gentle chili pepper flavor and a mild tickle on the throat, it is a great accompaniment to mature cheeses as it adds fruit and spicy flavor. We also enjoyed this with soft ripened cheeses such as Brie and Camembert and washed rind cheeses such as Pont l’Eveque. Try it with aged Pyrenees sheep’s milk cheeses too. This versatile spread could even be used as a glaze for grilled meat or fish.