Description
The Époisses PDO is a cheese obtained exclusively with whole milk from cows of Brune, Montbéliarde or Simmental Française breeds raised in Bourgogne.
Production Area
The production area of Époisses PDO covers a part of the departments of Côte-d'Or, Yonne and Haute-Marne, in the regions of Burgundy and Champagne-Ardenne.
Production Method
The cows must be nurtured with fodder, 80% of which comes from the production area and during the period of pasture with at least 50% of pasture grass and green grass. The production method includes a very slow curdling (from 16 to 24 hours) and a slow dripping. The curd obtained is put into moulds after having been roughly cut. The moulds are salted with dry salt. Ripening lasts at least four weeks and includes the washing of the mould with water containing Marc de Bourgogne, which gives to the cheese the natural brick-red colour due to the pigmentation of the superficial bacteria.
Appearance and Flavour
Époisses PDO has a soft paste and a washed and smooth rind, slightly corrugated and brilliant; the colour is ivory tending to orange or brick-red tones. It has a cylindrical shape and can be presented in two variants: small with a diameter of 95-115 mm and a weight between 250 gr and 350 gr; big with a diameter of 165-190 mm and a weight between 700 gr and 1100 gr. The paste has a light beige colour and it slightly salted, it has a soft, mushy and oily consistency. The centre of the cheese is partially proteolysed depending on the level of ripening of the cheese. The flavour is strong but delicate, with a slightly alcoholic aroma.
History
Époisses PDO is the result of a long tradition. The legend tells that this cheese was invented at the beginning of the 16th century by Cistercian monks. Probably, the wives of farmers have refined, through the generations, the production methods of Époisses, which was much appreciated also by Napoleon. This cheese, which was much appreciated at the beginning of the 20th century, underwent gradually a slowdown in production during the Second World War, until 1956, when a man called Berthout, living in the Époisses village, was able to relaunch it.
Gastronomy
The Époisses PDO must be conserved in the least cold compartment of refrigerator in its original package. It must be tasted at room temperature, so it must be taken from the refrigerator about half an hour before eating. Usually, it is tasted at the end of a meal and perfectly combines with a Bourgogne wine, white or red from the Côte de Beaune or the Côte de Nuits. It is suitable to prepare a few dishes, but highly peculiar and refined.
Marketing
The product is sold as Époisses PDO. It is marketed fresh, whole, in single packages.
Distinctive Features
The Époisses PDO is one of the cheeses with slow curdling and washed rind which continue to be produced in France.
