EPOISSES SAUCE

By CheeseDiva

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Ingredients

2 cups of heavy cream
1 chicken bouillon cube, crumbled, or 1 tsp. Better Than Bouillon –chicken base (preferred – not as salty as cubes)
1 Epoisses cut into chunks

Details

Adapted from saveur.com

Preparation

Step 1

Heat the crème in a double boiler
and season with pepper to taste. Add the bouillon cube.
When it dissolves, add the Epoisses and reduce flame to very low heat.
Leave on very low heat for a minimum of two
hours to allow the flavor to develop.
Serve over everything!