Époisses (cheese)
The Époisses is a French cheese made from cow's milk. It falls under the Appellation d'Origine Protegée (AOP) , which defines the quality and precise manufacturing process. It is one of the heartiest cheeses with a washed rind. The milder Confit d'Epoisses is occasionally made from it.
A characteristic of this cheese, which is sold with a loaf between 9.5 and 19 centimeters, is washing with Marc de Bourgogne during the ripening process. At the beginning of the ripening period, a washing liquid consisting solely of brine is used, the proportion of which in Marc de Bourgogne is steadily increased during the ripening period. The ripe cheese has a very intense smell in which the Marc can be clearly felt. The cheese has a creamy texture. The absolute fat content is 45%.
history
This cheese was invented in the early 16th century by Cistercian monks from Citeaux Abbey . It was one of Napoleon's favorite cheeses . After the Second World War it was almost forgotten until Robert and Simon Berthaut founded their Berthaut cheese dairy in 1954 and started production again in 1956. This pervasive and complex-tasting cheese can be enjoyed at various stages of maturity.
In the 21st century, it is repeatedly recognized by renowned critics, the cheese won several times, most recently in 2017, the "Médaille d'Or" of the French Ministry of Agriculture, and is also popular in professional circles (e.g. by wod, 2017) highly praised.
Manufacturing
Most of the farmhouses in the Epoisses area had drying rooms and ripening rooms. One to three times a week, each of the unheated, unpressed cheeses is washed off by hand with water or brine mixed with a steadily growing proportion of Marc de Bourgogne pomace brandy . Bacteria are spread on the bark with brushes. The cheese matures for at least 30 days, and an older one for 40 days.
enjoyment
The bark is sticky and depending on age, ivory to orange-brown. A fresh, one-month-old cheese is compact, moist and grainy with a fine, sour yeast taste. Ten days later, the finely structured dough smells strong and spicy, with an intense alcohol aroma. It is often served with Burgundy , Marc de Champagne , Sauternes or strong white wine.
description
- Size: 16.5–19 cm in diameter, 9.5–11.5 cm high
- Weight: 700 g – 1.1 kg
- Fat i. Tr .: At least 50 percent
- Season: all year round
- Available: all year round
- Usage: cheese platter ; melted on leeks
- Region: Bourgogne ; Champagne-Ardenne
