Where is Epoisses made?
Where is Epoisses made?
Burgundy France
Époisses cheese is an unpasteurized cows milk cheese produced by Jacques Hennart in the village of Époisses in Burgundy France.
How is Epoisses made?
To make Epoisses, milk is heated to 86F (30C) and held there for 16 hours. After 16 hours, the curd is cut into rough chunks and then placed in molds to drain. The young cheeses drain for 2 days and then are salted and set aside on racks to dry.
What is Epoisses washed in?
Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, “washed rind” (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.
What does Epoisses taste like?
Like so many washed rind cheeses, their pungent aroma is much stronger than the interior flavor of the cheese. When ripe, the texture of Epoisses is meltingly soft and unctuous. Flavors are complex and meaty, with successive waves of sweet, salt, butter, metallic and clean milk flowing over the palate.
Where does Epoisses de Bourgogne get its name?
While Époisses seems to be commonly sold as “Époisses de Bourgogne” in Britain, it’s known as “Époisses” in France. French online sources refer to the cheese and its AOC simply as “Époisses”. It seems…
Where does the cheese of Epoisses come from?
Époisses, also known as Époisses de Bourgogne ( French: [epwas də buʁɡɔɲ] ), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d’Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
What does the French word Epoisses mean in French?
You can always call us (1-888-692-4339) with special shipping questions or concerns. You may not know it, but Epoisses is actually a French word meaning “completely worth the effort” or “stinky but incredibly loveable” because the end result, a custardy bacon bomb, is oh-so-worth-it.
Who is the manufacturer of fermier Epoisses cheese?
Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several artisanal fromageries now manufacture the cheese.
Where is Epoisses made? Burgundy France Époisses cheese is an unpasteurized cows milk cheese produced by Jacques Hennart in the village of Époisses in Burgundy France. How is Epoisses made? To make Epoisses, milk is heated to 86F (30C) and held there for 16 hours. After 16 hours, the curd is cut into rough chunks…