08
Feb
13

Cheese: Epoisses

Epoisses Cheese

Epoisses is actually a French word meaning “completely worth the effort”—either that or “stinky but incredibly loveable.” We’re proud of the special attention they lovingly lavish on these cave-aged wheels–weekly baths with fruity Marc de Bourgogne (a traditional brandy made from the pomace of Burgundian wines) in their specially constructed temperature and humidity controlled caves, where Cave-Aged Epoisses is doted on by a team of trained professionals—because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of our cave-aged version of this French classic, and you’ll know why they go to such lengths to ensure that this unctuous pasteurized cow’s milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the 1950’s by the beloved M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave before aging to its peak in ours. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn’t nearly as difficult as aging it—slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.

We recommend pairing this cheese against a more acidic, lighter style of wine such as a Burgundy (Pinot Noir), or an Unoaked Chardonnay.

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