A mythical cheese, emblematic of Burgundy
Epoisses is a strong and soft cheese at the same time. With an attractive copper-coloured rind, the aroma is strong and pungent, in contrast to the smooth ivory-coloured paste and fruity, milky taste. Aged in humid cellars for 3 weeks and washed regularly in brine and Marc de Bourgogne brandy to produce the beautiful, shiny orange colour. The aging process allows the cheese to develop all its complex aromas.
This cheese, which was destined for Royalty, first appeared in the town of Epoisses in the XVI century where it was made by a community of Cistercian monks. During the following century, the Marquis d’Epoisses who was a gentleman of the Royal court of Louis XIV became a fond admirer of the cheese. He in turn introduced the Epoisses to Louis XIV who fell in love with the contrasting strength and softness of what was to become his favourite cheese. Epoisses was also crowned “King of Cheeses” in the XIX century by Brillat Savarin, an illustrious French gastronome. This great cheese owes its success to all the farmers who have passed the recipe on from generation to generation over the centuries.
Profile and character :
uncooked, presse hard cheese
We advise you to keep the Epoisses in its original box in a cool place. It is preferable to serve Epoisses at the end of the meal having left it to stand at room temperature for an hour, which will allow the paste to fully soften.
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With such powerful aromas and such a soft taste, it is an atypical cheese!
Our selected Maroilles with its characteristic powerful smell has a surprisingly soft mouthfeel. The full and golden paste reveals a variety of complex aromas, with a milky, yet somewhat bitter taste.
It is a historical cheese that first appeared in the VIIth century under the name of the Craquegnon and made by the monks of the Maroilles Abbey. Later, in 960, following a request by the Bishop of Cambrai, the maturation period was extended and the name changed to Maroilles. It became known as Merveille or Marvel and the finest of strong cheeses, and was particularly appreciated by François I who was captivated by the virility of the smell and the softness of the taste.
Today, great attention is paid to the production process of the Maroilles. Made from raw cow milk and high-pressure curdled, the cheese is turned out of its molds, then salted and placed in the ripening room where it becomes covered with a thin blue mould. The ripening takes place in naturally humid cellars during which time the cheese is regularly brushed and takes on a beautiful coat of orange.