Epoisses

Region Milk Type Burgundy Cow Uncooked, unpressed, soft Fat Grade Affinage 50% AOC 1 month

 

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About Epoisses: The first Epoisses was made by monks in the Abbaye de Citeaux, in the heart of Burgundy. It is said that Napoleon liked this cheese very much. Epoisses is a remarkable cheese and follows a complicated traditional making process.

Epoisses making: Epoisses is one of last cheeses involving milk coagulation in France. The milk is coming from cows which have grazed for three months in the meadows of Burgundy. Epoisses is first washed with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne's spirit, two to three times a week.

Tasting Epoisses: Epoisses has a powerful rich flavor, salty and creamy with a pungent smell.

Tasting advice: Epoisses is best combined with a raisin bread.

Epoisses and wine: White wine from Burgundy or sweet wine such as Sauternes. Alternatively, a Marc de Bourgogne's spirit (French Wine Guide)

More French Cheeses: Chaource, Valencay