French cheese – Epoisses
Posted on December 22nd, 2008 by admin
The first Epoisses was made by monks in the Abbaye de Citeaux, in the heart of Burgundy. It is said that Napoleon liked this cheese very much. Epoisses is a remarkable cheese and follows a complicated traditional making process. It is one of last cheeses involving milk coagulation in France. The milk comes from cows that have grazed for three months in the meadows of Burgundy. Epoisses is first washed with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne’s spirit, two to three times a week. Epoisses has a powerful rich flavour, salty and creamy with a pungent smell.
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