| EPOISSES DE BOURGOGNE |
 Description:
The origins of the
Epoisses can be found at the LfAbbaye de Citeaux. It is here that the
monks first produced this remarkable complicated cheese. We are told that
Napoleon was partial to this cheese and ate it with Chambertin wine. It was
very popular in the early part of the twentieth century but disappeared during
the second world war. It was only in 1946 that two local Bourguignon families
started to produce it. The well known Epicurean Brillat Savarin called it the
King of cheeses. Many people consider it one of the most interesting French
cheeses. It is often compared to the character of two well known French
historic personalities, the Epoisses has the force of Charles le Temeraire and
the sensibility of Madame de Sevigne.
Texture:
The pate is fine textured. The rind
is regularly washed in Marc, this adds to its complexity and fascinating taste.
Taste:
The cheese has a
powerful rich flavour with a pungent smell; the pate, a mouth watering taste of
sweet, salty and creamy milk flavours. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1991 |
| Weight |
 |
250 g |
| Affinage |
 |
4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
