Époisses de Bourgogne

The Epoisses de Bourgogne is a French cow's milk cheese. He falls under the Appellation d' Origine, which ensures the quality of this product and the manufacturing conditions of this cheese specifies exactly. He is one of the most grotesque cheese with a washed rind. From him the milder confit d' Epoisses is produced occasionally.

Characteristic of this cheese, which goes on sale with a Laibmaß 9.5 to 19 centimeters, is the washing with Marc de Bourgogne during its ripening process. At the onset of ripening, the washing Lake only consists of brine during the ripening period, the proportion of Marcus at this Lake shall be increased steadily. The mature cheese has a penetrating odor, in which Marc is herauszuriechen. The dough of the cheese is creamy. The fat content of dry matter is 50 %.

History

This cheese was invented in the early 16th century by Cistercian monks of the Abbey of Citeaux. He is one of the favorite cheese of Napoleon. From the Second World War, he almost fell into oblivion until Robert and Simon Berthaut 1954 their Fromagerie Berthaut founded in 1956 and began again with his production. This pervasive and complex -tasting cheese can be enjoyed in various stages of maturity.

Production

Most farmhouses in the area of Epoisses had drying chambers and maturing cellars. One to three times per week, each of the unheated, unpressed cheese by hand with water or brine, mixed with a steadily growing share of the pomace Brands Marc de Bourgogne, washed off. With brushes bacteria are spread on the bark. The cheese is aged at least 30, a senior and 40 days.

Enjoyment

The bark is sticky and depending on the age ivory to orange brown. A fresh, a month old cheese is compact, moist and grainy with a fine -sour Hefegeschmack. Ten days later, the finely textured dough smells strongly and spicy, with intense alcohol flavor. Often it is served with burgundy, Marc de Champagne, Sauternes or bold white wine.

Description

• Size: 16.5 to 19 cm in diameter, 9.5-11.5 cm high
• Weight: 700 g -1, 1 kg
• FDM: At least 50 percent
• Season: All year
• Available: All year round
• Use: cheese plate; melted leeks
• Region: Bourgogne; Champagne- Ardenne