Époisses
A very soft, strongly aromatic cow's milk cheese from Burgundy with an orange washed rind. Its interior is dense and creamy, soft enough to eat with a spoon.
What Is Époisses?
Époisses is a very soft, orange-red “washed rind” cow's milk cheese from France's Burgundy region. As it ripens, the rind is regularly wiped with brine (sometimes with the region's grape marc); this process gives it its strong smell and colour.
As the interior ripens it becomes almost runny, creamy, and spoonable. Although its smell is very sharp, its taste is milder than expected, salty, and meaty-rich.
Nutritional Values of Époisses
Like other soft washed-rind cheeses, Époisses provides roughly 320 kcal of energy per 100 g, moderate-to-high protein, and high fat; it is rich in calcium. Values are approximated from a similar profile.
How Should Époisses Be Consumed?
Since Époisses is high in fat and salt, it should be consumed in moderation. Some batches are made from raw (unpasteurised) milk, so pregnant women and those with weakened immunity should choose the pasteurised version.
This information is general; époisses is a food, not a substitute for medical treatment.
How to Choose Époisses?
Good époisses has a moist, glossy orange rind that softens slightly under gentle pressure. In its wooden box it should look plump and near-runny; if the interior is rock-hard it hasn't ripened enough.
- The rind should be moist and glossy orange
- It should soften under light pressure
- It should have been stored in its wooden box
How to Store Époisses?
Époisses is stored in its own wooden box, inside a sealed container in the refrigerator; it should be kept separate so its strong smell doesn't transfer to other foods. Bringing it to room temperature before serving opens up its flavour.
Using Époisses in the Kitchen
Époisses is most often served on a cheese board with fresh bread and red wine; it is also warmed in the oven and spread on bread. Because of its intense flavour it is used in small amounts.
Why Does Époisses Smell So Strong?
Regularly wiping the rind with brine allows odour-producing bacteria to develop on the surface; the sharp smell is a natural result of this “washed rind” method.
Frequently Asked Questions
Does the smell of Époisses carry through to its taste?
Although its smell is very sharp, its taste is usually milder, salty, and creamy; the smell doesn't translate into as harsh a taste as one might expect.
How is Époisses eaten?
It is eaten at room temperature, scooped out with a spoon and spread on fresh bread; the rind can also be eaten, though its flavour is very intense.
Is Époisses suitable for everyone?
Batches made from raw milk are not recommended for pregnant women and those with weakened immunity; these groups should choose the version made from pasteurised milk.