How do you serve Epoisses cheese?
Serving Epoisses Like all soft cheeses, Epoisses should be served at room temperature. Unless it is sweltering, I usually take it out of the fridge five to eight hours prior to serving it. That way you will have the wonderful effect of cutting into it and seeing the off-white, viscous ooze that is Epoisses.
Is Epoisses safe to eat?
One of the interesting facts about epoisses is that their rind is edible. You can eat it and enjoy its mild vinegary taste. It is up to you whether you like to eat it or not. You can enjoy the epoisses with a piece of bread or make some delicious dish with it.
What goes well with Epoisses?
What to pair with Epoisses (and other stinky cheeses)
- Marc de Bourgogne. Basically the local brandy.
- Strong Belgian or Northern French beers.
- Pear eau de vie or Poire William.
- Genever.
- Calvados.
- Gewurztraminer.
- Sauternes or similar Bordeaux sweet whites.
- Red burgundy.
Can you eat the rind of Epoisses cheese?
Epoisses has a distinctive orange rind which is from the Marc de Bourgogne it is washed in. In cases such as these we recommend eating these rinds, to enjoy the full flavour of the cheese in the manner that it was intended.
What kind of cheese is Epoisses?
cows-milk cheese
Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, “washed rind” (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.
What is camembert rind made of?
The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese. This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.
Is camembert rind edible?
As a rule of thumb, the natural rinds of most cheeses are edible. For example, the rind on other soft cheeses, such as the closely related camembert are also safe to eat.
What kind of cheese is Époisses?
What kind of cheese is Epoisses de Bourgogne?
Epoisses de Bourgogne. Epoisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France. Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne.
Where does the cheese of Epoisses come from?
Époisses, also known as Époisses de Bourgogne ( French: [epwas də buʁɡɔɲ] ), 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.
How long does it take Epoisses de Bourgogne to mature?
Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully. Despite its pungent smell, the cheese has a spicy, sweet and salty flavour.
Where is the village of Epoisses in France?
Époisses (French pronunciation: [epwas]) is a commune in the Côte-d’Or department in eastern France, located around halfway between Dijon and Auxerre. The village is known for its Époisses cheese, a pungent unpasteurized cows -milk cheese.