What is Epoisses cheese?

Epoisses Cheese is a craft French raw milk cheese with a characteristic strong odor and cold. Like many traditional French cheeses, the cheese can be attractive for some consumers, while others move in it. In the United States where raw milk cheeses are prohibited, if not aged for at least 60 days, a pasteurized version of Epoisses cheese with a much less pulsating taste is available. The neighboring town, Brochon, produces similar cheese, known as Ami du Chambertin. The cheese has been made from at least 1700 and is said to have been a favorite Napoleon. Many other famous critics and personalities of French food and personalities were fans of Epoisses cheese, which is usually served as a cheese to complete food after dinner.

To make the cheese, the milk is finely coagulated and then drained to remove the whey. The remaining cottage cheese is salted and poured into molds without being compacted. When the cheeses are firmed in molds, they are washed, first inbrine and later in brandy or wine. As a result, cheeses develop a characteristic salty taste along with orange to reddish bark. The cheese is allowed to age about two months before sending to the market and must be consumed quickly.

Good cheese Epoisses will feel pungent and will resemble cropped paste. The cheese is often served with spoons, so consumers can spoon cheese for heavy craft breads and some fruit. The cheese can also be paired with strong red wines and spicy white. If the cheese strongly smells of ammonia or is intensely a cold, it is no longer good to eat and should be discarded.

In 1956, Cheesemaker named Robert Berthaut, along with his wife, feared French craft cheeses. He began to create epoisses, along with the assortment of other cheeses. Today, Berthaut is associated with Epoisses cheese made in traditional style. Berthaut also makes a version that is acceptable for sale inThe United States, because milk is sufficiently heated to kill potentially harmful bacteria. Some manufacturers also refer to Epoisses de Bourgogne cheese to indicate that it is an authentic Epoisses cheese from Burgundy. In 1991, the cheese was awarded the designation of controlled origin to preserve its history and integrity.