All right, so there’s this traditional method of production that now has to follow AOC regulations. And you should really let it reach room temperature. Wine Guide), More French culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese. 1991 – The cheese received its AOC status. In short, the cheese should be alive and sing with pleasure. Epoisses cheese is often paired with a strong red wine. IF you are a lover of châteaux and cheese, Époisses in Burgundy is a delight to visit. 3. Alternatively, a Marc de Bourgogne's spirit (French Soon there were none, although here and there a farmwife might make the cheese for her family. 1985 – The Berthauts employed 12 people. Cow's milk: Aisy Cendré Beaufort Bleu d'Auvergne Boursin Brie de Meaux Camembert Cantal Chaource Comté Coulommiers Epoisses Fourme d'Ambert Langres Livarot Munster Pont l'Eveque Reblochon Saint Marcellin Saint Nectaire Tomme de Savoie, Goat's milk: Brocciu Banon Chabichou du Poitou Chevre Crottin de Chavignol Valencay, Ewe's milk: Brocciu Ossau-Iraty Roquefort, Other sites: google_ad_client = "pub-0348639729189081"; 1835 – A fair held 4 times a year was started — “Comice Agricole pour le village d’Epoisses”, and in January 1898 the fair started expositions dedicated to cheese made in the area. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. google_ad_height = 600; Gourmet Shop at Amazon.com. I wanted to learn how to pronounce the cheese, which I found “ay-PWOSS” and thus found this article. If you missed it, check out last week’s post on Valençay, Napoleon’s bane. For the previous few years, they had been supporting small producers and in1954, they began making their own Epoisses Cheese. Subscribe for updates on new content added. 4 September 1920 – 22 January 2000). view Epoisses is first washed with salty water. This is an excellent article about Epoisses although is not that often eaten with a spoon here in Burgundy , in fact I have never seen it eaten that way and have been here for years. After the Second World War, French agriculture quickly began to modernize, and Époisses was considered old-fashioned. How do you make Époisses, then? scent. It may be worth adding something about color, because the appellation rules allow shades anywhere from “orangey ivory to brick red,” and neither the lightest nor the darkest cheeses are the best. By 1992, they had became a company and had 20 people; as of 2005, more than 50 people. actually prohibits people from bringing Epoisses on The paprika red surface and its curious shine are natural effects of a good growth of les ferments du rouge (“red molds”), which are the essential flora of washed-rind cheeses. From a fortress to a semi … And some people prefer the cheese while a noncreamy heart remains. In December 2003, two of the managers were given 1 year in prison in court at Dijon for “involuntary homicide.”: Marc-Antoine Coste de Bagneaux, responsible for quality, and the head of production, Benoit Overney. Tasting Epoisses: Epoisses has a powerful rich flavor, salty and creamy with a pungent smell. It’s really looking like time to buy that plane ticket overseas. The most distinctive addition to Époisses is marc de Bourgogne, or marc for short. Sad news out of France this week: Robert Berthaut—the man responsible for reviving the iconic washed rind cheese Epoisses—passed away on Monday, at the age of 94. Époisses, the most Burgundian of cheeses, is a member of the highly delicious washed-rind family — powerful in its aromas, comparatively mild in flavor, and creamy to the point that it requires the protection of a box. Epoisses and call 866-318-7863 or email us at custsvc_culture@fulcoinc.com. Although he never stabbed Époisses with a sword (that we know of), it was apparently one of his favorite cheeses. is valued and respected for its good flavor and fragrance. How’s that for impressive? The milk is coming from cows which have grazed for three months in the meadows of Burgundy. A really soft cheese. The marc allows Bacterium linens mold to develop which makes the rind of the cheese a red-orange color. World War II put Époisses on the endangered list and nearly wiped it out altogether. google_ad_type = "text_image"; wine: White What we do know is the cheese got its name after the town it was originally produced in, which is about 150 miles southeast of Paris. According to stories, Epoisses was initially produced by an order of monks living near Epiosses in the Burgundy region of France in the 1600s. Top 10 Cheese The wives of the Burgundy farmers assumed the responsibility for making the original Époisses cheese. Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. The earliest mention of the cheese by name dates from just before the French Revolution, but during the economic disruption that followed very little Époisses was made. In 1991, the cheese was awarded an Appellation of Controlled Origin, to preserve its history and integrity. Copyright © 2011 Momzdailyscoops picutres and text can not be copied . Always the mix is dominated by Brevibacterium linens, the typical organism of washed-rind cheeses. Époisses is always served in small rounds that are either 10 or 18 cm in diameter, or about 4 to 7 inches. The maker had to destroy 200,000 of their cheeses. Epoisses cheese originated as early as the XVIth century in a religious community of monks in the small village of Époisses. Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté. Largest producer. Watermark theme. As explanation for the range in color, Georges Risoud, an agronomist, now retired, who was the force behind the Syndicat de Défense de l’Époisses, offered me a list of influences: the feed of the cows, the quality of the milk, the cultures used in cheesemaking, the acidity of the curd, the number of washings, the age of the cheese, the temperature in the aging rooms, the time of year, whether there’s a good growth of microflora on the rind. A little history about Epoisses This cheese was created by Cistercian monks in the early 16th century in the village of Époisses, in Burgundy.
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