Epoisses de Bourgogne Cheese
Quick Overview :
Eggy custard oozes and runs. A noblewoman that initiates will never Forget.
Country of Origin: France
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
The Flavor Experience
Burgundy’s iconic Epoisses is the classic stinky cheese. Pierce the grooved, burnt sienna rind to start the glossy, liquid gold running. Its pungent meatiness will stick with you, both on your palate and in your memory. You may need to open a window, or shut the door when you’ve found it’s just too good to share.
The 500-year-old tradition of Epoisses met near extinction a few times in history, but in 1956, Berthaut resurrected the dwindling recipe, ensuring generations of gourmets would still have the opportunity to fall in love with these squishy, little wheels. Epoisses continues to serve as initiation for true turophiles, who wear their love for/tolerance of her stink as a badge of pride.
Epoisses holds court over her cheeseboard, but she keeps a few ladies-in-waiting. A dark bread, like pumpernickel, or, better yet, a subtly sweet raisin-nut loaf, is a must. Edmond Fallot’s Burgundy Mustard protects the queen’s homeland with Burgundy-grown mustard seed and AOC Burgundian wines. A hoppy IPA, with a bitterness that clings to funk and a crisp-but-fuzzy mouthfeel to cut through the custard, dances beautifully with her royal majesty.
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