What is Epoisses de Bourgogne
The History of Époisses de Bourgogne
Origins and Development
Époisses de Bourgogne, a distinctive French cheese, originated in the village of Époisses in the Burgundy region during the 16th century. It is believed that the monks of the Cîteaux Abbey first developed the cheese, utilizing their knowledge in dairy farming and cheesemaking to produce a unique, washed-rind cheese. Over the centuries, Époisses became a regional staple, celebrated for its creamy texture and strong aroma.
The traditional production of Époisses involved raw cow’s milk, which was coagulated with rennet before being cut, stirred, and heated. The curds were then placed in molds and allowed to drain. The young cheeses were regularly washed in marc de Bourgogne, a local pomace brandy, during their aging process. This practice not only helped in developing the cheese’s characteristic rind but also its pungent smell and complex flavor profile.
By the 19th century, Époisses was highly regarded, even earning the praise of gastronome Brillat-Savarin, who famously described it as “the king of all cheeses.” However, its production waned during the two World Wars and was nearly extinct by the mid-20th century. The revival of Époisses was led by Jean and Simone Berthaut in the 1950s. They standardized production techniques and reestablished Époisses as a gastronomic icon in France.
Characteristics and Age Profiles
Époisses de Bourgogne is easily recognizable by its soft, reddish-orange rind and creamy, slightly granular interior. As it ages, the cheese softens and develops a more pronounced flavor. The age profiles of Époisses can typically be categorized as follows:
- Young Époisses (3-4 weeks): At this stage, the cheese is mild with a hint of sweetness in its taste. The rind starts to develop its characteristic color but is less pungent.
- Mature Époisses (6 weeks): The cheese becomes creamier and begins to exhibit a stronger aroma. The flavor becomes richer and more complex, with a noticeable presence of fruit and earthy tones.
- Very Aged Époisses (8-10 weeks): The cheese reaches a runny consistency with a very potent smell. The flavors are intense, with a perfect balance of salty, sweet, and spicy notes.
Each stage offers a different sensory experience and is suited to various culinary uses, from a simple cheese board to complex sauces.
Époisses in America
Introduction and Popularity
Époisses made its way to the United States primarily through gourmet food importers and specialty cheese shops. Its introduction to American palates was gradual, often centered in metropolitan areas with a strong culture of culinary diversity and European influences.
Regulatory Challenges
The original version of Époisses, made with raw milk and aged less than 60 days, faced import restrictions into the U.S. due to FDA regulations. This led to the creation of a pasteurized version specifically for the American market, which, while maintaining many of the traditional characteristics, has subtle differences in taste and texture that can be discerned by cheese connoisseurs.
Presence and Reception
Today, Époisses is available across the United States in various forms, including both the pasteurized and, occasionally, the original raw versions. It has found a niche among American cheese lovers who appreciate its bold flavor and creamy texture. Époisses is often featured in high-end restaurants and is popular on cheese plates for its distinctive flavor that pairs well with Burgundy wines and hearty ales.
Conclusion
Époisses de Bourgogne stands as a testament to the rich culinary heritage of France and the resilience of traditional cheesemaking practices. From its monastic origins to its near extinction and subsequent revival, Époisses has not only survived but thrived, gaining international fame. Its creamy, robust nature continues to win over cheese lovers around the world, making it a beloved feature in the global cheese landscape. Whether young or aged, Époisses offers a unique taste that captures the essence of its rich history.
Tasting Notes
Here’s a table format of tasting notes for Époisses de Bourgogne, structured to provide a clear sensory profile of this celebrated cheese:
Aspect | Tasting Notes |
---|---|
Body and Texture | Soft, creamy, and oozy with a sticky, smooth surface. Can become runny at room temperature. |
Savouriness/Umami | High umami presence; meaty, broth-like qualities dominate the palate. |
Saltiness | Moderately high; enhances the umami and complements the creaminess. |
Sweetness | Mild; underlying notes of caramel and nuts, especially noticeable in younger cheeses. |
Acidity/Sourness | Low to moderate; slight tanginess that brightens the rich flavors. |
Bitterness | Minimal; mostly absent, but older cheeses might have a slight bitter finish. |
Dairy Flavours | Pronounced creamy, milky notes with hints of butter and a rich fattiness typical of high-fat cow’s milk. |
Notable Details on Other Flavours | Complementary notes of almond, mushrooms, and a faint hint of fermented fruits. |
Flavours Arising from Aging | Increased complexity with age; develops stronger notes of earth and spice, with a noticeable enhancement in its fermented and alcoholic undertones from the marc de Bourgogne wash. |
These tasting notes provide a comprehensive sensory profile that helps in appreciating the distinct qualities of Époisses de Bourgogne. Whether enjoying it as part of a cheese platter or using it in culinary preparations, these details highlight what makes Époisses a unique and revered cheese in the culinary world.
How is it made
Époisses de Bourgogne is traditionally made and matured through a meticulous process that includes several key distinguishing features:
- Raw Cow’s Milk: The cheese is traditionally made from raw cow’s milk sourced from local herds in the Burgundy region, contributing to its rich and complex flavor profile.
- Coagulation and Curd Handling: The milk is coagulated with rennet, and the curds are cut, stirred, and heated gently. This handling affects the final texture of the cheese, making it softer and more spreadable.
- Molding and Draining: The curds are placed into circular molds and allowed to drain naturally without being pressed, helping the cheese maintain its moisture and creamy texture.
- Salting: After demolding, the cheeses are salted which aids in flavor development and acts as a preservative.
- Washing: A key step in the maturation process, the cheeses are washed regularly in marc de Bourgogne, a local grape pomace brandy. This washing not only imparts a distinct aroma and flavor but also encourages the development of the characteristic orange-red rind.
- Aging: Époisses is aged for at least four to six weeks. During this time, the cheese is turned by hand and washed several times a week. The aging process allows the development of its unique creamy texture and complex flavors.
- Rind Development: The frequent washing and aging in humid conditions promote the growth of Brevibacterium linens, the bacteria responsible for the soft, sticky rind that is a hallmark of Époisses.
- Flavor Intensification: As it ages, Époisses develops a stronger, more pungent aroma and a richer flavor profile, transitioning from mild and milky to strong and complex.
These traditional methods of making and maturing Époisses de Bourgogne give it a distinctive character that is celebrated by cheese enthusiasts around the world.
Different styles
Here’s a comparison table outlining the differences in look, texture, taste, and flavor across various age profiles of Époisses de Bourgogne:
Age Profile | Look | Texture | Taste | Flavour |
---|---|---|---|---|
Young Époisses (3-4 weeks) | Pale orange rind, less vibrant | Soft but firm, retains shape | Mild, slightly tangy | Milky, with hints of almonds and fresh cream |
Mature Époisses (6 weeks) | Brighter orange-red rind, more pronounced | Creamier, begins to ooze at room temperature | Richer, noticeable umami and saltiness | Enhanced umami with notes of mushrooms and earthy undertones |
Very Aged Époisses (8-10 weeks) | Dark orange, glossy rind | Runny, almost liquid at room temperature | Very strong, salty and intense umami presence | Deep and complex, with layers of spices, meat, and fruits |
This table helps illustrate how Époisses de Bourgogne evolves over time from a relatively mild cheese into one with intense, complex flavors and a very soft, runny texture. Each stage offers a unique sensory experience, making Époisses a versatile cheese that can appeal to a range of palates and preferences.
Compare with other cheeses
Here’s a comparative table featuring Époisses de Bourgogne alongside other notable washed-rind cheeses from various regions, highlighting their visual characteristics, flavors, and textural differences:
Cheese | Region | Visual | Texture | Flavour |
---|---|---|---|---|
Époisses de Bourgogne | France (Burgundy) | Bright orange-red rind | Soft to runny, creamy | Strong, salty, rich umami, with notes of spices and earth |
Langres | France (Champagne) | Wrinkled pale orange rind | Creamy, slightly firmer than Époisses | Milder than Époisses, tangy, with a subtle hint of sourness |
Taleggio | Italy (Lombardy) | Pale pink to orange rind | Softer, sticky | Fruity, mild, slightly tangy with a noticeable milky sweetness |
Limburger | Belgium/Germany | Orange-brown, sticky rind | Soft, spreadable | Strong, pungent, with a noticeable bitterness |
Chimay Cheese | Belgium | Orange, slightly sticky rind | Semi-soft to soft | Nutty, sweet with a hint of bitterness similar to beer |
Oka | Canada (Quebec) | Pale orange rind | Semi-soft, elastic | Nutty, slightly sweet with a hint of sharpness |
Red Hawk | USA (California) | Bright red-orange rind | Creamy, dense | Strong, pungent, with deep meaty and milky flavors |
This table showcases a range of washed-rind cheeses that are either similar in name, style, or production method to Époisses de Bourgogne. Each cheese reflects its regional characteristics and cheesemaking traditions, offering distinct flavors and textures that can range from mild and milky to strong and pungent. These cheeses, while sharing the washed-rind process, vary significantly in taste, texture, and visual appearance, reflecting their diverse origins and specific production techniques.
What does it pair with
Here’s a table that outlines traditional pairings of Époisses de Bourgogne with various types of wine and other drinks, along with an explanation of why these pairings work well:
Drink | Comparable Strength | Balance of Tastes | Harmony of Flavours | Textural Combination | Provenance and/or History of Combination |
---|---|---|---|---|---|
Burgundy Red (Pinot Noir) | High | Wine’s acidity cuts through the salt and fat; umami matches | Earthy tones in both cheese and wine complement each other | Smooth wine with creamy cheese | Both products are from Burgundy, making this a regional pairing |
Chardonnay | Moderate to High | Wine’s crispness and fruitiness balance the cheese’s saltiness and umami | Fruit notes in the wine pair well with the rich cheese | Rich, buttery textures align | A common pairing in France due to the contrast and complementarity |
Marc de Bourgogne | High | Strong spirit stands up to the intense umami and saltiness of the cheese | Both have robust, powerful flavors that enhance each other | Intense alcohol with creamy, soft cheese | Traditional drink used in washing the rind of the cheese |
Sauternes | Moderate | Sweetness contrasts the salty, savory nature of the cheese | Sweet wine complements the spicy, salty cheese | Lush wine contrasts runny cheese | Classic sweet and savory pairing |
Belgian Tripel Ale | Moderate to High | Beer’s sweetness and bitterness balance the cheese’s saltiness and umami | Complex ale flavors blend well with the rich cheese | Creamy cheese with effervescent beer | Both have monastic origins, though from different traditions |
This table provides a comprehensive look at how different beverages can complement the strong flavors and creamy texture of Époisses de Bourgogne. Each pairing is chosen based on how well the drink’s characteristics balance or enhance the qualities of the cheese, considering factors like strength, taste balance, flavor harmony, texture, and the historical or regional background of the pairing. These pairings are ideal for exploring the dynamic interaction between Époisses and various wines or beers.