Époisses
Sign in to saveAlso known as Epoisses, Epoisses de Bourgogne, Époisses de Bourgogne
Époisses (), also known as Époisses de Bourgogne (), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
In the Vinony graph
Vinony's link graph records 109 inbound references to Époisses, and connects out to brie, appellation d'origine contrôlée and Vacherin Mont-d'Or.
It sits within the topics Côte-d'Or, Cow's-milk cheeses and Culture of Burgundy.
Vinony links it to 26 Wikipedia language editions.
Key facts
- Cheese.region
- Côte-d'Or
- Cheese.town
- Époisses
- Cheese.source
- Cows
- Cheese.pasteurized
- Some
- Cheese.name
- Époisses
- Cheese.image
- 260px
- Cheese.country
- France
- Cheese.texture
- Soft, washed rind
- Cheese.aging
- At least six weeks
- Cheese.certification
- French AOC 1991
via Wikipedia infobox
Wikidata facts
- Instance of
- French cheese
- Country
- France
- Country of origin
- France
- Material used
- cow's milk
- Image
- Epoisses Germain.jpg
Show 5 more facts
- Commons category
- Époisses (cheese)
- product certification
- Protected designation of origin
- location of creation
- Haute-Marne
- total produced
- 1342
- time of earliest written record
- 1775-00-00
via Wikidata · CC0
~3 min read
Encyclopedic overview
8 sectionsContents
- History
- Manufacture
- See also
- References
- Footnotes
- Bibliography
- Further reading
- External links
Époisses (), also known as Époisses de Bourgogne (), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
Époisses is a pungent soft-paste cow's-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either or in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk, and is sold in a circular wooden box. The rind is edible.
Excerpted from Wikipedia’s “Époisses” article, available under the CC BY-SA 4.0 licence.