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.
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
~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.