So stinky that it was banned on the metro (or so goes the urban legend). Read on to discover France’s most famous (or is it infamous?) soft washed rind cheese, Epoisses de Bourgogne.
Where Epoisses is made
Epoisses de Bourgogne is a famous soft washed rind cheese that has been made in Bourgogne, France since the start of the 16th century.
The story of this traditional stinky cheese begins in a tiny eponymous village at the start of the 16th century. The local community of Cistercian monks developed the recipe and would eventually pass it on to the local farmers.
How Epoisses de Bourgogne is made
The farmers would go on to make slight adjustments to the production and affinage but the cheese has been largely unchanged since the 19th century. Fresh milk from local cows undergoes a slow coagulation process which can last up to 24 hours. The resulting curd is then allowed to drain naturally with no pressing. After 48 hours, the cheesemaker rubs the wheels with dry salt and leaves them to dry further.
Finally, the last step of maturation (4 to 8 weeks) involves the dried cheese being moved to affinage caves where they are washed up to 3 times a week in a mixture of Marc de Bourgogne, Brevibacterium aurantiacum and water. This gives the Epoisses its eye-catching orange, wrinkly, sticky rind.
What it tastes like
Its aroma is very strong and reminiscent of damp forest undergrowth. Actually, its smell is so powerful that there is an urban legend that is was actually banned on the Métro in Paris.
However, the cheese’s flavour is incredibly complex and delicate, with salty and spicy notes. This cheese has a very long finish and will linger long after consumed.
How to pair Epoisses de Bourgogne
Enjoy Epoisses de Bourgogne at room temperature with a Marc de Bourgogne or a dark Belgian or French ale.
Conclusion
In conclusion, Epoisses is undeniably a cheese with a storied past and a richly complex flavor profile that has enchanted palates for centuries.
Its unique combination of creamy interior, pungent aroma, and earthy, savoury notes makes it a true gem in the world of cheese. Whether you’re a seasoned cheese connoisseur or a curious food enthusiast, Epoisses is a cheese that demands attention and respect.
My favourite stinky cheese from France. The texture and aroma takes me back to Burgundy every time!
Guys, Époisses has never been prohibited in the metro, that’s just an urban legend. Also, as a website dedicated to cheese, you should know that no cheese is “stinky” and that is just YOUR perception, certainly not the locals cultural category in wich old house wall with mold is not considered as a negative category. The point is that when you use the word “stink” to describe a cheese, you just avoid any possibility to describe it with more detailed adjectives. And that’s how you fail to create an efficient system to describe those delicacies. Don’t tlak me about stinky cheese, talk me about fruits, mold, minerals, milky, plants aromas, aromatic persistence…that’s far far more interesting.