Well what can I say apart from when this cheese is ripe its divine and can certainly cause hunger when smelt!
Lets start with a brief look into its history. It started in the sixteenth century in the village of Epoisses. A Cistercian community at L’Abbaye de Citeaux was where supposedly this cheeses production began. Two hundred years later, everyone had left apart from the farmers, so as a kind token the Monks gave the recipe to the farmers.
The recipe has hardly change since!
This cheese when put on a cheeseboard will literally sell itself. Its strong (Because of the Brandy washed rind), creamy, smooth and has a pungent but warming aroma.
If you have never had the opportunity to try this cheese then go to your local cheesemongers, supermarket, shop etc and by some today.
I promise that you won’t have much left at the end!
7 thoughts on “Berthaut’s Epoisses de Bourgogne – AOP, Washed Rind, Cows Milk, Unpasteurised and NOT for Vegetarians.”
Please comment with your opinions, and if there are any cheeses you wish me to feature then I certainly can. I will also put a glossary of cheese terms together as well at some point and post it on here. Have fun reading and post to you all again soon!
Your description (and photo) really make my mouth water – ooh, with warm french bread, too.
Pity about these traditional recipes from my point of view, though, but cheese is the food of the gods, and there are lots of good vegetarian ones, too. And I still love to window-shop ALL of them.
Yes I know the traditional recipes like to be stuck to but there are some that break the cheese mould! 🙂 I’m going to feature all different cheeses that will cover everyone, so hopefully we can get you a nice gooey one in the future! x
does the brandy used for rind washed cheese penetrate the cheese itself or just the rind? thankyou
It’s just on the rind the cheese itself is extremely creamy & rich. If you were to eat it with the rind then you would also get the warmth & flavour of the brandy. Hope this helps.