Époisses de Bourgogne / 250g / C/R/AnR / soft washed with Marc de Bourgogne / Bourgogne / 24%.
Rather penetrating smell and engaging flavours. (4/5)
Époisses is made and matured in a limited area, spanning a large part west of the Côte d'Or, and in some cantons of Yonne and Haute-Marne.
It dates back to the 16th century, Developed by a community of Cistercian monks settled in Époisses, its manufacturing fell upon the locals farmers after the French revolution, the monks indeed were either persecuted or escaped it. By the mid 19th, it was the subject of a considerable trade. Later, both World Wars almost ended its existence, most farmers had been killed!
It barely survived in a few farms until the Berthaut family made it its mission to revive the cheese. Tumultuous life!!!
Berthaut has since then turned its production towards pasteurised cheeses. I have chosen another producer Gaugry who uses raw milk solely for more typicity!
Match Époisses with a wine from the same region, a dry white wine from Bourgogne such as Puligny-Montrachet or a Chablis.
It works with red wine too! A Bordeaux or Merlot will behave very well with Époisses.
Époisses de Bourgogne
Cheese name/ average weight/ milk type/ treatment/ coagulant/cheese family/region/ average fat content/ smell and taste/ number on scale of strength
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