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Epoisses de Bourgogne AOC - 8.8 oz.
Epoisses de Bourgogne AOC
General information: Origin: Burgundy Cheese group: Soft, washed-rind cheeses Milk type: Cow's milk Taste: Lightly alcoholic, delicate yet strong Fat content: 50% Season: Most creamy from July to February
Description: According to legend, Epoisses was invented at the beginning of the 16th century by Cistercian monks. It was probably farmer's wives who improved the production methods which have been passed down through the generations. Dry rooms oriented to the north-east, and ripening cellars found all over the Bourgogne (which could be found in the farmers' houses all around Epoisses before the 19th century) verify this theory.
It is said that Napoleon enjoyed this cheese with a glass of Chambertin. Although Epoisses was quite popular in the beginning of the 20th century, its production petered out during the Second World War. In 1956 however, a gentleman called Berthaut from the village Epoisses, started production again.
Today, gourmets all over the world love this cheese with red culture. They especially like its intense, slightly alcoholic taste that results from the cheese being regularly washed during the ripening process with a mixture of salt water and a gradually increasing proportion of the high-proof "Marc de Bourgogne" alcohol. It is very agreeably on the palate.
Suggestions: Cheeseboard
General information: Origin: Burgundy Cheese group: Soft, washed-rind cheeses Milk type: Cow's milk Taste: Lightly alcoholic, delicate yet strong Fat content: 50% Season: Most creamy from July to February
Description: According to legend, Epoisses was invented at the beginning of the 16th century by Cistercian monks. It was probably farmer's wives who improved the production methods which have been passed down through the generations. Dry rooms oriented to the north-east, and ripening cellars found all over the Bourgogne (which could be found in the farmers' houses all around Epoisses before the 19th century) verify this theory.
It is said that Napoleon enjoyed this cheese with a glass of Chambertin. Although Epoisses was quite popular in the beginning of the 20th century, its production petered out during the Second World War. In 1956 however, a gentleman called Berthaut from the village Epoisses, started production again.
Today, gourmets all over the world love this cheese with red culture. They especially like its intense, slightly alcoholic taste that results from the cheese being regularly washed during the ripening process with a mixture of salt water and a gradually increasing proportion of the high-proof "Marc de Bourgogne" alcohol. It is very agreeably on the palate.
Suggestions: Cheeseboard
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