Retrouvez ici toutes les informations sur le Epoisses, ce délicieux fromage: type de lait, région d'origine, quel vin (et pain) déguster avec, astuces de découpe. Berthaut Epoisses AOP ist ein herkunftsgeschützter Weichkäse mit reichem, komplexen Aroma dank einer Affinage mit Marc de Bourgogne. Seine Funktionen. Die Käsesorte Epoisses trägt seit das AOC (Appellation d'Origine Contrôlée / Kontrollierte Ursprungsbezeichnung) und seit das.
Nur drei Käsereien stellen noch Epoisses herSeine Funktionen. Die Käsesorte Epoisses trägt seit das AOC (Appellation d'Origine Contrôlée / Kontrollierte Ursprungsbezeichnung) und seit das. KÄSE AUS EPOISSES. Syndicat de défense de l'époisses. Place de la Mairie PRAUTHOY. Téléphone: 06 84 84 50 Email. Käse hier kaufen & bestellen beim KäseVersand: Epoisses: Einer der letzten Epoisses aus Rohmilch. Ein Fest für Ihre Geschmackssinne. Je nach Reife würzig.
Epoisse Menu de navigation VideoVeau Orloff à l'Epoisses de Berthaut - 750g
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne. New World Chardonnay USA, warmer climates : richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Tickler cheddar , or a mild washed rind. Pair with: Play up the bolder flavors with a more complex or funky cheese.
Almost any Alpine cheese, like Comte , or earthy aged goat cheese like Chevrot make a great match. Old World Pinot : Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality.
In its first days, the cheese is sprinkled with salt and dries a little, as yeasts and other microflora appear.
These organisms lower the acidity of the surface, so the organisms associated with washing can grow. Always the mix is dominated by Brevibacterium linens, the typical organism of washed-rind cheeses.
Washing takes place several times a week for about three weeks, while the cheese becomes more and more creamy. Initially, the liquid is water or brine, and then it contains higher and higher concentrations of Marc de Bourgogne, the regional eau-de-vie.
Its alcohol dries the surface, making the outside firmer, or the luscious cheese might collapse. Two hundred years later, when the community left, local farmers inherited the recipe, which developed over the next century.
Napoleon was a particular fan of the cheese,  and the famous epicure Jean Anthelme Brillat-Savarin himself classed it as the "king of all cheeses".
Although popular at the start of the twentieth century, with over farms manufacturing the cheese, production had all but died out by the end of the Second World War.
This resulted from the loss of a significant portion of the male population, leaving the women to work the fields, which in turn led to the neglect of the local dairy businesses and cheese-making.
The business is now carried on by their son, Jean Berthaut. 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. It goes well with Trappist beer and Sauternes.
Over , page views per month, Want to be listed on cheese. Here could be your shop!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. It takes at least 6 weeks to mature fully. EPOISSES (PDO) A soft cheese made with whole cow’s milk, washed with Marc de Bourgogne (local Marc brandy) Orangey-light brown, with a slightly wrinkled ri. . Did you know? Époisses was granted CDO in then PDO in It is named after the village of Epoisses, located in the East of France. The Epoisses of Germain regularly receives national and global recognition (CGA, WCA.).