Époisses

Époisses de Bourgogne is a French cheese made in the village of Époisses and its surrounding areas, in the Burgundy region of France. It is a soft-paste cheese made from cow's milk and is known for its strong aroma and rich, creamy flavor. Époisses has been granted the Appellation d'Origine Contrôlée (AOC) status, ensuring that only cheese produced using specific methods and in particular areas can bear the name.

History

The origins of Époisses date back to the 16th century, where it was first made by monks living in the village of Époisses, Burgundy. The cheese gained popularity over the centuries, becoming a favorite among French aristocracy, including Napoleon Bonaparte. Despite its historical popularity, the production of Époisses nearly vanished after the Second World War, only to be revived in the 1950s by the efforts of local farmers and cheese enthusiasts.

Production

Époisses is made from raw cow's milk, which is coagulated with rennet for about 24 hours. The curd is then cut, stirred, and heated before being placed in molds to drain. After demolding, the cheese is salted and left to mature. During the maturation process, which lasts at least four weeks, Époisses is washed several times with a mixture of water and Marc de Bourgogne, a local pomace brandy. This washing process is crucial for developing the cheese's distinctive soft rind and pungent aroma.

Characteristics

Époisses is characterized by its bright orange, sticky rind and soft, creamy interior. The cheese has a powerful, complex aroma that has been described as both barnyardy and sweet. Its flavor is rich and buttery, with a balance of salty and sweet, and a distinct note of umami. The texture of Époisses is smooth and melts in the mouth.

Culinary Uses

Époisses is often served at room temperature or slightly warmed, allowing its full range of flavors and aromas to be appreciated. It can be spread on bread or paired with fruits and nuts for a balanced cheese plate. Époisses also pairs well with robust red wines from Burgundy, such as Pinot Noir, or with sweeter white wines that can complement its strong flavor.

Regulations

As an AOC-designated cheese, the production of Époisses is subject to strict regulations. These include the use of raw milk from cows grazed in designated areas of Burgundy, specific methods of curdling, salting, and washing the cheese, and adherence to traditional aging processes. These regulations ensure the quality and authenticity of Époisses cheese.

See Also

• List of French cheeses
• Burgundy wine
• Appellation d'Origine Contrôlée