want to learn about cheese today? here ya go.
Époisses prides itself in being an enigma. Ancient, yet novel; youthful, yet forceful; Époisses has butted heads with Vieux Boulogne as the smelliest cheese of France, and has even been banned from public transportation systems!
But underneath its sticky orange rind lies a luxurious, salty, creamy cow’s milk cheese that is perfect spooned straight out of the box onto raisin bread. First made by the monks of the Abbaye de Cîteaux in Burgundy, Époisses was a favorite of Napoleon and Brillat-Savarin. Époisses virtually disappeared during World War II, but it experienced a revival in the late 1940s and finally achieved A.O.C. status in 1991.
How does such a dainty little cheese get so stinky? Époisses is first washed with brine and then stored in a humid cellar. After one month, it is washed again with a mix of water—traditionally rainwater—and Marc de Bourgogne spirit. The second round of washing occurs two to three times a week. In a short period of time, Époisses develops a powerful, rich flavor. Try it with a white wine from Burgundy, a sweet wine such as Sauternes, or even the liqueur that gives it such character, Marc de Bourgogne.
