Petit Rouge: The Epoisses From Australia

Cheese Atlas — Wed, 16 Sep 2020 05:43:41 +0000

Growing up in the Jura Mountains

Petit Rouge is a soft washed rind cheese made by L’Artisan Cheese Organic in Mortlake, Victoria.

Matthieu Megard grew up in the French Jura Mountains surrounded by local cheeses like Comté and Reblochon. When he moved to Melbourne in the early 2000’s, he naturally gravitated towards the local cheese industry.

French recipes, Australian-made

After a short stint as a cheesemonger, Matthieu founded L’Artisan Cheese Organic in Timboon. He wanted to make cheeses using local milk and traditional French recipes. Two cheese facilities later, they now find themselves in Mortlake near the Great Ocean Road.

Inspired by Epoisses de Bourgogne

This small format washed rind cheese is inspired by the traditional recipe for Epoisses de Bourgogne. However, it is made using local organic cow’s milk and is washed in annatto during maturation.

At around 4 weeks, the small wheels have a striking brick red rind. At that age, its pâte is oozy and straw coloured with a beautiful unctuous texture.

Moreover, it has a sharp aroma and a subtle meaty flavour. Compared to Epoisses, Petit Rouge is milder in flavour and aroma with a slightly firmer texture.

How to serve Petit Rouge

Serve at room temperature spread on a warm crusty baguette with some cherry paste. Furthermore, this cheese will pair brilliantly with a fresh Chardonnay or a full-bodied Gewürztraminer.

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