Soft washed rind cheeses are indelibly attached to France. And from the country that brought up Epoisses, we also find Maroilles. Read on to learn about this iconic square shaped orange cheese from northern France.

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Livarot is a soft washed rind cheese that originates from Normandie in the north of France.

The locals affectionately call it “Le Colonel” because of the sedge strips that are traditionally wrapped around it.

The iconic sedge strips

Wheels of Livarot are matured for a minimum of 21 days. At the start of maturation, the cheesemaker wraps each individual wheel in 3-5 strips of sedge (sharp grass that grows near the marshes).

Back in the day, artisans used the strips of sedge to prevent to cheese from collapsing on itself. Presently, the strips are used exclusively for aesthetic reasons.

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About Stinking Bishop

Stinking Bishop is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.

Charles Martell & Son have been making cheese at Hunts Court in Gloucestershire for nearly 50 years. Actually, Charles started by hand-milking his three Old Gloucester cows!

Made in Gloucestershire

At first, he used their milk to make a Double Gloucester. In fact, this was such a significant event for the community that it was featured on A Taste of Britain in 1973.

Despite the fact that their initial try was not very noteworthy, the little group persevered. And soon, they began making classic Gloucestershire cheeses. In 1978, they expanded their product line to include the good old-fashioned Single Gloucester, which had all but vanished by the 1970s.

As the years passed, they kept adding more cheeses. Nowadays, the offerings include the playful Slack ma Girdle and the gorgeous May Hill Green.

Cheese washed in perry

Stinking Bishop is well-known among cheese lovers for its unusual name. Actually, the term refers to both the pungency of the washed-rind cheese and the pear variety used to prepare the perry in which the cheese is washed.

During maturation, the affineur washes each wheel in perry. As a result, the cheese develops a sticky, pungent, pink rind. Underneath the rind, rests a wonderful soft, powerful cheese with a mousse-like texture.

Also, the perry contributes to the cheese’s distinctive meaty aroma and earthy flavour However, the flavour is not as pronounced as the aroma.

How to pair Stinking Bishop

This robust cheese requires a really robust pairing. Enjoy with a glass of Sauternes, a British sweet Cider or a Belgian Trappist Beer.

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About King River Gold

King River Gold is a soft washed rind cheese made by Milawa Cheese in Victoria’s King Valley.

In 1988, David Brown purchased the old Milawa Butter Factory and proceeded to transform it into a cheesemaking facility. David and his wife Anne decided that they would make a mild blue cheese inspired by the Northern Italian Gorgonzola.

Thus was born Milawa Cheese and their first product, Milawa Blue. Since then, they have expanded their range to include some of Australia’s most popular cheeses such as Markwood and Milawa Tomme. Moreover, they use both cow’s and goat’s milk to hand-make their small batch artisanal cheeses.

Gold medal winner

Overall, this little washed rind cheese is a great introduction to the style. Whilst it bears some resemblance to French cheeses like Reblochon, it is undoubtedly a truly Victorian cheese.

From the beginning, David used the finest local cow’s milk to make this cheese. During maturation, the affineur washes each little cheese with a proprietary solution. Overall, this technique imparts a sticky brown rind to the cheese, as well as a moderate to robust yeasty aroma.

Underneath the rind, you will find a soft ivory coloured pâte with a rich smokey and nutty flavour.

In 2020, King River Gold won a gold medal at the delicious. Australia and Harvey Norman Produce Awards.

Serving guide

Enjoy this little beauty with a local Stout, single malt Whisky or a glass of Prosecco.

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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.

You will smell me before you see me

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Follow your nose

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As wild as its name suggests

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Handmade by Jeffa Gill

Durrus is a washed rind cheese handmade by Jeffa Gill in West Cork, Ireland, using pasteurised cow’s milk.

Having studied fashion design in London and Dublin, Jeffa joined a group of creative and pioneering women. In the beginning, their collective was spearheaded by her friend, the late Veronica Steele of Milleens. Actually, Veronica Steele was the one who started experimenting with small-scale farmhouse cheese making.

Capture the beauty of West Cork

When Jeffa Gill began making cheese on her farm in 1979, her drive was to provide for her family in West Cork. Moreover, she wanted to capture the beauty of the area in her unique hand-crafted cheeses.

Actually, Jeffa created the original recipe for Durrus in 1979, inspired by the fine cow’s milk from local Friesian herds. She hand-washed each individual wheel of cheese with unique cultures from the farm.

Consequently, the wheels of cheese would develop a gorgeous pinkish rind as they ripen in their curing rooms for up to eight weeks. At that age, the cheese’s aroma is reminiscent of hay and wet soil and it has a buttery, mild and slightly acidic flavour. 

How to pair Durrus

Enjoy with a Pinot Gris, IPA, Champagne or Prosecco.

Thank you for reading

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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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