Epoisses de Bourgogne

Washed french cheese, it's the cousin of chambertin, product in bourgogne

 

The origins of the Epoisses can be found at the Abbaye de Citeaux. It's there that the monks first produced this remarkable complicated cheese.

 

We are told that Napoleon was partial to this cheese and ate it with Chambertin wine.

 

It was very popular in the early part of the twentieth century but disappeared during the second world war. It was only in 1946 that two local Bourguignon families started to produce it.

 

The well known Epicurean Brillat Savarin called it the King of cheeses. Many people consider it one of the most interesting French cheeses. It is often compared to the character of two well known French historic personalities, the Epoisses has the force of Charles le Temeraire and the sensibility of Madame de Sevigne.

 

The cheese has a powerful  rich  flavour with a pungent  smell, the pate, a mouth watering taste of sweet, salty and creamy  milk  flavours.

 

The pate is fine textured. The rind is regularly washed in Marc, this adds to its complexity and fascinating taste.

Weight
250 g
(8,75 Ozs)
Maturing
Minimum 6 weeks For US delivery maturing extended over 60 days
Entire
Season
Spring
Fall
Winter

Pairing wine

White wine: Chassagne-Montrachet (Chardonnay grape) or Marc de Bourgogne

Pairing cheese

This cheese is available in the following cheeseboard(s) :

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