The Perfect Pairings For Epoisses Cheese On Your Table

Époisses, also known as Époisses de Bourgogne, is a pungent soft-paste cow's milk cheese with a characteristic strong odor and runny interior. It is often served with spoons so that it can be easily spread on hearty artisan bread. It is also commonly paired with fruits, strong red wines, and spicy whites. Époisses is said to have originated in the 16th century in the village of Époisses in the Burgundy region of France. It is traditionally made with unpasteurized cow's milk, although a pasteurized version is available in the United States.

Epoisses cheese and wine

Epoisses cheese is a pungent soft-paste cow's milk cheese, known for its strong odor and runny interior. It is often paired with wine, specifically, strong red wines and spicy whites. A classic pairing is a Pinot Noir, a light-bodied Old World wine with more funk. A dessert wine, such as Sauternes, is also a good option to contrast the salty, meaty flavor of the cheese.

Epoisses is a washed-rind cheese, washed in brine and Marc de Bourgogne, a local pomace brandy. This process gives the cheese its distinctive orange-red rind and strong flavor. The cheese is aged in humid cellars and washed in a mixture of salt water and Marc de Bourgogne, a fiery French spirit, to intensify its flavor.

To serve Epoisses, it is recommended to bring the cheese to room temperature and spread it on toasted, nutty bread or crackers. The cheese is packed into small wooden boxes and is often served with spoons so that it can be easily scooped onto bread or fruit.

Epoisses cheese is thought to have originated in the 16th century in the village of Epoisses in Burgundy, France. It is said to have been a favorite of Napoleon Bonaparte.

Epoisses cheese and bread

Epoisses is a pungent soft-paste cow's-milk cheese, known for its strong odour and runny interior. It is often served with spoons, allowing consumers to spoon the cheese onto bread.

Epoisses is best served at room temperature. The cheese should be left outside the fridge for 30-45 minutes before serving. To serve, slice a baguette and toast the slices for 10-15 minutes until crispy. Then, using a sharp knife, slice a piece of the cheese and place it on the toasted bread.

When ripe, Epoisses has a creamy texture and can be easily spread. However, if the cheese is unripe, it may be more solid and firm. To ensure the cheese is ripe, it should be left on the counter for 4-5 hours before serving.

Epoisses pairs well with hearty breads, such as French bread, baguette, or raisin-nut bread. The cheese can also be spread on crackers or toast.

For a sweet contrast, Epoisses can be paired with a dessert wine such as Sauternes. It also goes well with strong red wines, spicy whites, or a double IPA.

Overall, Epoisses cheese and bread are a delicious combination, especially when the cheese is ripe and served at room temperature.

Epoisses cheese and crackers

Epoisses is a pungent, soft-paste cow's milk cheese with a characteristic strong odor and a runny interior. It is often served with spoons, allowing consumers to spoon the cheese onto hearty artisan breads, crackers, or fruits.

Epoisses is a washed-rind cheese, washed in brine and Marc de Bourgogne, a local pomace brandy. The rind is edible and the cheese is packed into small wooden boxes to contain its scoopable paste. The cheese is aged in humid cellars and, as it matures, it develops a gooey texture that begs to be smeared on your favorite bread or cracker.

When serving Epoisses, it is recommended to let it sit at room temperature for 30-45 minutes. You can then slice a baguette, toast the slices, and place a piece of the cheese on a slice of the toasted bread.

Epoisses pairs well with strong red wines and spicy whites, or a nice dessert wine such as Sauternes. If you have a sweet tooth, you can try Epoisses with a tangy fruit spread and some red wine. For a more savory option, pair it with pickles and a double IPA.

Epoisses cheese and meat

Epoisses cheese is a soft, pungent, meaty, salty cheese made from cow's milk. It is known for its strong smell and flavour, often described as "stinky". The cheese is washed in brine and Marc de Bourgogne, a local pomace brandy, which gives it its distinctive orange rind and intense flavour.

When it comes to pairing Epoisses cheese with meat, there are several options that can complement the cheese's unique flavour profile. Here are some suggestions:

Cured Meats

Epoisses is often paired with cured meats such as prosciutto or jamón Ibérico. The salty, savoury flavours of these meats can complement the cheese's creaminess, creating a delicious contrast.

Saucisson Sec

Saucisson sec is a type of French dry sausage that pairs well with Epoisses. The savoury, garlicky flavours of the saucisson can stand up to the boldness of the cheese.

Charcuterie Board Meats

Epoisses can also be featured as part of a charcuterie board, accompanied by a variety of meats such as salami, pepperoni, or sopressata. The variety of flavours and textures offered by a charcuterie board can make for an enjoyable tasting experience when paired with the cheese.

Chicken

Epoisses can be used in cooking and pairs well with chicken. For example, you can create a rich sauce by combining Epoisses with crème fraîche and pouring it over cooked chicken.

When serving Epoisses with meat, it is important to consider the quality and freshness of the ingredients. As a general rule, it is recommended to serve Epoisses at room temperature to allow its full flavour and texture to shine.

Additionally, when creating pairings, it is essential to consider personal preferences and taste. Experimenting with different combinations of Epoisses and meat can lead to discovering your unique favourite combinations.

Epoisses cheese and fruit

Epoisses is a soft, pungent, meaty, salty, and spoonable cheese. It is made from pasteurized cow's milk and is rumoured to be banned on the Paris Metro due to its strong smell. The cheese is aged in humid cellars and washed in saltwater and Marc de Bourgogne, a French spirit, to give it its intense flavour.

Epoisses is a versatile cheese that can be paired with various fruits, depending on your preference. If you have a sweet tooth, you can try it with a tangy fruit spread and some red wine. The sweetness of the fruit spread will help to balance the saltiness and pungency of the cheese.

For a more refreshing option, you can pair Epoisses with fresh fruits that have a slight tartness to them, such as apples, pears, or grapes. The crispness and acidity of these fruits will help to cut through the richness of the cheese.

If you're feeling adventurous, you could also try creating a cheese platter with Epoisses and other strong, pungent cheeses, such as blue cheese or Camembert. This platter could be accompanied by a variety of fruits, such as:

• Dried fruits like apricots, raisins, or cranberries, which will add a chewy texture and concentrated sweetness.
• Fresh berries like strawberries, raspberries, or blackberries, which will provide a burst of juiciness and a touch of acidity.
• Sliced stone fruits like peaches, plums, or apricots, which will contribute a juicy, sweet, and slightly tangy flavour.

When creating a cheese and fruit platter, it's essential to consider the balance of flavours and textures. The sweetness of the fruit should complement the saltiness of the cheese, while the acidity in some fruits can help cut through the richness. Additionally, the textures of the cheese and fruit should contrast, such as the creaminess of the cheese against the crispness of certain fruits.

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