Loosen the join of the box in which the Epoisse is sitting. Wrap loosely in foil and bake for eight minutes on 200oC. Et voila!
As food porn goes, this is just utterly obscene.
Having never baked an Epoisse before, (Camembert yes) I thought I’d give it a whirl. OH MY GOD. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) some very good bread and a handsome beast. A creamy, gooey, luscious oozing plate of yumptiousness.