Epoisses — Enjoy the Terroir of Burgundy
Said to be one of Napoléon’s favorite cheeses, Époisses is a very popular semi-soft washed-rind cheese with a milder flavor than its strong scent might suggest. Époisses was probably developed by Cistercian monks near Dijon in the late Middle Ages.
“A lot of fun, and great with beer. At its peak of softness, Époisses is a cheese you can dip your crackers into.” Max McCalman, Maître Fromager
Type: Cow’s milk
Origin: Burgundy >> Map
Production and Aging: Washed with Marc de Bourgogne spirit, which gives it a distinctive flavor, and aged at least four weeks
Appearance: Smooth, washed rind with an orange tinge that darkens with age
Texture and Taste: Creamy and strong smelling with smooth, soft and mouth-watering flavor
Serving suggestions: Pair with Champagne, White Rhône, Cahors, Sauternes, Jurançon, Bourgogne Blanc, Riesling d’Alsace, Pinot Blanc d’Alsace, Gewürztraminer d’Alsace, Madiran, Chenin Blanc, as is Quarts-des-Chaume
Similar Cheeses: Munster, Langres, Livarot
