Curds & Whey - Epoisses De Bourgogne

The history of Époisses stretches back hundreds of years and its origins are a little murky. The cheese got its name after the town it was originally produced in, which is about 150 miles southeast of Paris. Some sources say Époisses was first produced in the 1600s; others argue it was the early 1500s. Either way, Époisses is at least 400 years old. Its production started in a Cistercian community in the town of Époisses. It was made by the monks themselves at L’ Abbaye de Citeaux. Monks lived and made Époisses for nearly two hundred years before they picked up and left.
World War II put Époisses on the endangered list and nearly wiped it out altogether. When all the men left for war, the population dropped significantly and the women who took over the farms did not have the time to focus on cheesemaking processes. This could have meant the end of Époisses, but in 1956 Robert and Simone Berthaut breathed new life into the stinky cheese. Using the knowledge of a small group of people who still knew the traditional methods, they grew Époisses back into popularity and gained AOC status in 1991. Now all Époisses must be made in Burgundy, its production methods and geographic origin are completely protected.
Smelly at first but sweet flavour profile. You’ll find a palette that’s a little fruity, gooey and soft, with a sweetness that contrasts to the nose.
It is made from unpasteurised milk using a traditional rennet.