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Valdeon
Vieux Boulogne

 EPOISSES DE BOURGOGNE
Description:
The origins of the Epoisses can be found at the LfAbbaye 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Marc de Bourgogne (a spirit drink) or Chambertin
From Milk
Season for indulging
AOC in
1991
Weight
250 g
Affinage
4 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


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