8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
5.09€ Special offer!250g
Its aspect
Smooth, or slightly wrinkled outer layer, shiny. Ivory, orange or brick-red, according to the maturing stage. Supple and unctuous. Strong, pleasant, penetrating, expansive, bold, good-nosed smell and highly-seasoned, characteristic taste. The cheese melts in your mouth. Delicate sensation of creaminess under the palate.
Its maturing
4 to 8 weeks.
Pasteurized milk. Lactic curd. The outer layer is wached (it is the only AOC of the kind in France). Spontaneous draining, slow coagulation (16 to 24 hours). Released from the mould, salted when dry and layed out on a rack.
Washed by hand in water flavored with Bourgogne marc.
Its history
In the 16th century, a community of Cistercian monks, living in Epoisses, managed to perfect the secretc of the making of this unique cheese. This secret was later on told to the women farmers of the rgion. After its long success period, the production of Epoisses considerably decreased in the 1950's. Nowadays, it is probably the most famous cheese from Bourgogne, and one of the oldest. Its making abides by stict rules about the milk or the fodder given to the livestock. The marc with which it is washed with gives its taste many rich tastes. Its strenth of character and its aspect make it an ideal for cheese platters. It is more rarely used for cooking, which only makes the recipes it is used in grander. For many reasons, you cannot ignore Epoisses and « must » taste it.
