A UNESCO World Heritage Site

Délice de Bourgogne is a decadent triple cream soft cheese made by Fromagerie Lincet in Bourgogne, France.

Lincet’s manufacturing site in Brochon (Gevrey-chambertin) is located at the heart of the vineyards of the Côte de Nuit. An exceptional landscape where the climate has been recognised as a World Heritage Site by UNESCO since 2015.

Classic French cheeses

Fromagerie Lincet have been making classic French cheeses in the region since 1895. Their current range includes the hugely popular Brillat-Savarin, Chaource, Soumaintrain and Epoisses.

Milk: the noble raw material

It all starts with the milk. Everyday, Fromagerie Lincet collect high quality pasteurised cow’s milk from 61 different local farmers.

Undoubtedly, their strong ties with the milk producers mean that they can collect milk everyday, whether the sun is shining or it is pouring down with rain. Moreover, the fromagerie has been working with the same small dairy farms for nearly 50 years.

Looking after the environment

Considering their strong ties with the territories, it is not surprising that Fromagerie Lincet places particular importance on protecting the environment.

Indeed, since 1999, they have their own water treatment stations on site to reduce their environmental impact. Moreover, their site in Gaugry was one of the first fromageries in France to be equipped with an anaerobic digestion unit.

As a result of those adaptations, their production uses 30% less water and 70% less gas than 20 years ago.

Invented by Jean Lincet in 1975

The 2kg Délice de Bourgogne was invented by Jean Lincet in the mid 1970’s. While his recipe remains a tightly guarded secret, the expertise has been passed down from father to son.

Visually, this triple cream delight has a velvety white rind and a pristine ivory pâte. Firstly, your nose will detect notes of mushroom and crème fraîche. Next, you will discover its melt-in-the-mouth texture and subtle savoury and lactic taste. And, finally, the delicate flavours of cream and butter settle in.

How to serve Délice de Bourgogne

Serve this decadent soft cheese on a mixed salad or on oven-baked toast. 

Obviously, it will be a stellar addition to any cheese board. Pair with a dry local white such as Chablis or Crémant de Bourgogne.

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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 flavour 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.

The post Epoisses de Bourgogne: France’s Most Famous Smelly Cheese appeared first on Cheese Atlas.

About Soumaintrain

Named after a small village in the Yonne department, Soumaintrain finds its roots dating back to the 17th century. Historically, artisanal cheesemakers would make this cheese with raw cow’s milk. In more recent times, many makers have adapted the recipe to use pasteurised milk instead.

How Soumaintrain is made

Nonetheless, they still mature the wheels in a humid cellar for a minimum of 21 days. During that time, they wash the young cheese in a proprietary brine mixture.

The washing creates the perfect environment for Brevibacterium linens to develop. As a result, the mould imparts a pretty pink hue to the rind. Le Dauphin Soumaintrain is selected for consumption quite young but the cheese can also be matured for longer until the rind turns orange.

Unlike other similar cheeses from Bourgogne that are washed in alcohol, Soumaintrain is mild in aroma and flavour. Furthermore, it has a creamy texture, a floral aroma and is delicately sweet on the palate.

Pairing guide

Enjoy this subtle soft cheese at room temperature with a Chablis for a taste of the local terroir.

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