Andy Montoya
Époisses is a soft, pungent, meaty, and salty cheese made from cow's milk. It is known for its strong smell and distinctive, rich flavour. The cheese is said to have been created by Cistercian monks in the 16th century and is now considered one of France's most celebrated cheeses. It is carefully regulated and requires a delicate touch throughout the making and aging processes. The cheese is washed in Marc de Bourgogne, a local brandy, which gives it its signature orange rind and pungent scent. When ripe, Époisses has a gooey, almost runny texture and is best enjoyed on bread or crackers.
| Characteristics | Values |
|---|---|
| Texture | Gooey, soft, creamy, runny, scoopable, spreadable, smearable |
| Taste | Rich, meaty, salty, tangy, nutty, earthy, buttery, funky, bold, savory, sweet, mellow |
| Smell | Pungent, stinky, strong, funky, unmistakable, inescapable |
| Colour | Orange, pale yellow |
| Weight | 8oz |
| Origin | Burgundy, France |
| History | Created by Cistercian monks in the 16th century; revived in 1956 by Robert and Simone Berthaut |
| Certifications | AOC, PDO |
| Storage | Refrigerate at 2-6°C in a dry place; use cheese paper to store |
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What You'll Learn
- Epoisses cheese is pungent, meaty, salty, and creamy
- It's a soft, gooey, pasteurized cow's milk cheese
- Epoisses is rumoured to be banned from the Paris Metro due to its strong smell
- It's carefully washed in Marc de Bourgogne, a local brandy, giving it its signature orange rind
- Epoisses is best enjoyed with aromatic wine, crusty baguette, or fruit and nuts
Epoisses cheese is pungent, meaty, salty, and creamy
Epoisses cheese is a pungent, meaty, salty, and creamy French cheese with a distinctive, intense, and rich flavour. It is a soft, pasteurised cow's milk cheese, with a gooey texture and a bold, buttery taste.
The cheese is rumoured to be banned on the Paris Metro due to its strong smell. It is washed in Marc de Bourgogne, a local brandy, which gives it its signature orange rind and pungent aroma. Epoisses is also salted and carefully washed in water, with increasing amounts of Marc added over time, to produce its distinctive rind. The cheese is then packed into a small wooden box to contain its scoopable paste.
Epoisses is said to have been created by Cistercian monks in the 16th century and revived in 1956 by the husband-and-wife team, Robert and Simone Berthaut. It is a delicate cheese that requires careful handling during the making and ageing processes. When fully ripe, it develops a gooey, almost runny texture, and its rich, meaty flavour becomes more pronounced.
Epoisses is best enjoyed soon after purchase but can be refrigerated for up to two weeks. It is often paired with aromatic wines, such as Gewurztraminer, or spread on crusty baguettes for a true French experience. Its bold, creamy, and umami flavour, with nutty and earthy undertones, makes it a gourmet favourite.
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It's a soft, gooey, pasteurized cow's milk cheese
Epoisses is a soft, gooey, pasteurized cow's milk cheese with a distinctive, pungent aroma and flavour. Its smell is so strong that it is rumoured to be banned on the Paris Metro. The cheese has a rich, meaty, salty taste with nutty and earthy undertones. It is also described as having a bold, creamy, and deeply umami flavour.
The cheese is made from lactic curds, which are very delicate and must be handled carefully. The fluffy curds are gently ladled into moulds and left to drain for two days. The cheese is then salted and left to drain further before being washed in water mixed with Marc de Bourgogne, a local brandy made from grape pomace, the leftovers of winemaking. Over twenty-eight days or more, cheesemakers carefully wash Epoisses in an increasingly concentrated blend of salt water and brandy, which helps produce its signature orange rind. The cheese is then aged in humid cellars, ripening and developing its gooey texture and intense flavour.
Epoisses is said to have been created by Cistercian monks in the 16th century and is named after the town of Epoisses in Burgundy, France. After production ceased during the Second World War, the cheese was revived in 1956 by the husband-and-wife team, Robert and Simone Berthaut, using milk from their cows and a recipe from Robert's aunt. Epoisses earned AOC (Appellation d'Origine Contrôlée) certification in 1991 and PDO (Protected Designation of Origin) certification in 1996, ensuring its quality, authenticity, and protection across Europe.
When fully ripe, Epoisses has a gooey, almost runny texture and is best enjoyed spread on bread or crackers. It can also be paired with wine, such as Burgundy, Pinot Noir, or Gewurztraminer, or with sweet contrasts like Sauternes or fruit spreads.
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Epoisses is rumoured to be banned from the Paris Metro due to its strong smell
Epoisses is a soft, pungent, meaty, and salty cheese made from cow's milk. It is said to have been created by Cistercian monks in the 16th century and is known for its strong smell and distinctive, rich flavour. The cheese is carefully crafted, with lactic curds being gently ladled into moulds and left to drain for two days before being salted and washed in a blend of salt water and Marc de Bourgogne, a local brandy. This process contributes to the development of its signature orange rind and pungent aroma.
Due to its powerful odour, Epoisses has gained a reputation as one of the smelliest cheeses in the world. Its stench is so notorious that it is rumoured to be banned from the Paris Metro. While there may be some debate about the veracity of this ban, stories abound of commuters plugging their nostrils or covering their mouths in response to the odour emanating from a package of Epoisses on a subway car.
The cheese's intense aroma is a result of the careful washing and ageing processes it undergoes. The washing of the cheese in salt water and Marc de Bourgogne, a brandy distilled from grape pomace, contributes to the development of its pungent scent. The cheese is then aged in humid cellars, where it continues to be washed in an increasingly concentrated blend of salt water and brandy. This ageing process further enhances the intensity of both its flavour and aroma.
Epoisses is a cheese that demands to be savoured slowly, offering a bold, creamy, and deeply umami flavour. Its texture is described as gooey, almost runny, and its taste is rich and meaty with a salty edge. It pairs well with aromatic wines, such as Gewurztraminer or Burgundy wine, and is best enjoyed soon after purchase, although it can be refrigerated for up to two weeks.
Despite its strong odour, Epoisses is a highly regarded cheese, even earning the declaration of being the "king of cheeses" by famed French foodie Jean Anthelme Brillat-Savarin in the 19th century. It is a favourite among cheese lovers and has achieved AOC (Controlled Designation of Origin) and PDO (Protected Designation of Origin) certifications, ensuring its quality, authenticity, and protection across Europe.
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It's carefully washed in Marc de Bourgogne, a local brandy, giving it its signature orange rind
Epoisses is a soft, pungent, meaty, and salty cheese. It is a pasteurized cow's milk cheese that is rumoured to be banned from the Paris Metro due to its strong smell. Epoisses is carefully washed in Marc de Bourgogne, a local brandy, giving it its signature orange rind.
Marc de Bourgogne is a fiery French spirit distilled from grape pomace, the leftovers from winemaking. It is similar to Italian grappa. The cheese is first salted and left to drain, and then it is washed in water mixed with Marc de Bourgogne. Over twenty-eight days or more, cheesemakers carefully wash the cheese, adding increasing amounts of Marc to the water. This process produces the distinctive orange rind of a washed-rind cheese.
The cheese is then aged in humid cellars, and the rind continues to be washed in an increasingly concentrated blend of saltwater and brandy, which leaves it orange and sticky. Epoisses is packed into a small wooden box to contain its scoopable paste. The cheese has a creamy, rich texture and a complex taste that balances savoury and tangy notes. It is tangy and slightly salty, with nutty and earthy undertones that develop as it matures.
The Berthaut family revived the traditional Epoisses recipe in 1956, and their cheese has been synonymous with excellence and expertise in Burgundy cheese ever since. Epoisses is a gourmet favourite among cheese lovers and is said to have been a favourite of Napoleon Bonaparte.
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Epoisses is best enjoyed with aromatic wine, crusty baguette, or fruit and nuts
Epoisses is a soft, pungent, meaty, and salty cheese. It is a pasteurised cow's milk cheese, rumoured to be banned from the Paris Metro due to its strong smell. Epoisses is best enjoyed with aromatic wine, crusty baguette, or fruit and nuts.
When it comes to wine, Epoisses pairs well with aromatic varieties such as Gewurztraminer, Pinot Noir, or Burgundy wine. The saltiness of the cheese is balanced by the sweetness of a Sauternes. For those with a sweet tooth, Epoisses can also be enjoyed with a tangy fruit spread and some red wine.
Epoisses is also delicious spread on a crusty baguette, allowing the creamy interior to melt on the palate and deliver a buttery richness. The cheese's bold, umami flavour and tangy notes complement the texture and taste of a fresh baguette.
For a stunning cheese, fruit, and nut platter, Epoisses can be served with walnuts, pistachios, dried apricots, almonds, and cashews. Fresh fruits like apples, cranberries, and blueberries also pair well with the cheese.
Epoisses is a special cheese that requires a delicate touch during its making and aging processes. It is carefully crafted and cautiously regulated, contributing to its distinctive flavour and texture.
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Frequently asked questions
Epoisses is a pungent, meaty, salty, and creamy cheese. It has a complex taste that balances savoury and tangy notes, with nutty and earthy undertones that develop as it matures. While it has a distinctive, rich flavour, it does not taste as strong as it smells.
Epoisses is a pasteurised cow's milk cheese. It is rumoured to be banned from the Paris Metro due to its strong smell. Epoisses is from the Burgundy region of France and dates back to the 14th century. It is said to have been created by Cistercian monks in the 16th century.
Epoisses should be stored in the refrigerator at 2-6°C in a dry place. It is best to enjoy it soon after purchase, but it can be kept in the refrigerator for up to two weeks. When kept for too long, the aroma intensifies. Epoisses is sold as a whole wheel, so it is an all-or-nothing commitment. It is best paired with an aromatic wine, such as Gewurztraminer, Burgundy wine, or Sauternes.
