An orange washed-rind cheese from Burgundy, soft enough to eat with a spoon and famous for its smell. Monks made it in the village of Époisses; production stopped during the wars and was revived in 1956 by a local farming couple.
The rind depends on hand-washing with marc every few days in a cellar held at controlled temperature and humidity, with a specific surface culture; it is a protected appellation and a dairy process.
What goes into it
- cow’s milk
- rennet
- salt
- marc de Bourgogne
- Brevibacterium linens
How it is made
The milk is set slowly with very little rennet, and the curd drained gently in moulds without pressing. Through ripening each round is washed by hand — first in brine, then with increasing proportions of marc de Bourgogne — two or three times a week for a month or more. The washing feeds Brevibacterium linens, which makes the orange rind and the smell and breaks the paste down to a spoonable state.
How long it takes: four to six weeks of repeated washing
How it is eaten
At room temperature, with the top cut off and eaten with a spoon, with bread and a glass of Burgundy.
History
Made by monks in the Burgundian village of Époisses and washed in marc de Bourgogne; production stopped in the wars and was revived in 1956.
Frequently asked questions
What is Époisses?
Époisses is a cheese & dairy from France: orange washed-rind cheese, spoonably soft and famously smelly. Made by monks in the Burgundian village of Époisses and washed in marc de Bourgogne; production stopped in the wars and was revived in 1956.
How is Époisses made?
The milk is set slowly with very little rennet, and the curd drained gently in moulds without pressing. Through ripening each round is washed by hand — first in brine, then with increasing proportions of marc de Bourgogne — two or three times a week for a month or more. The washing feeds Brevibacterium linens, which makes the orange rind and the smell and breaks the paste down to a spoonable state. It takes four to six weeks of repeated washing.
Can I make Époisses at home?
No, and the atlas gives no method for it. The rind depends on hand-washing with marc every few days in a cellar held at controlled temperature and humidity, with a specific surface culture; it is a protected appellation and a dairy process.
What goes into Époisses?
Cow’s milk, rennet, salt, marc de Bourgogne, brevibacterium linens.
How is Époisses eaten?
At room temperature, with the top cut off and eaten with a spoon, with bread and a glass of Burgundy.
