500 grams (approx 1 ½ pounds)
of small leeks
½ of an Epoisses
70 grams (approx ¼ pound)
Salt and white pepper
Wash the leeks and take off the outside edges. Take a frying pan, put in half the butter.
Add 5cl of water, pour in the lemon juice (it needs squeezing first) and finally put in the leeks. Allow to cook for 15 to 20 minutes under a slow flame with the cover on the pan.
Mix the Epoisses with a fork adding the rest of the butter. Spread this mixture over the leeks and add salt and pepper.