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49:
261:, Robert and Simone Berthaut, decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several
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226:), it is circular at around either 10 cm (4 in) or 18 cm (7 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. The rind is edible.
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that, according to oral legend, began production of the cheese. Two hundred years later, when the community left, local farmers inherited the recipe, which developed over the next century.
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is then allowed to run off. Around 48 hours later the cheese is removed, salted, and placed on racks to dry; once dry, it is moved to cellars to mature.
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and fermenting agents produce the distinctive orange-red exterior, as it develops over a period of around six weeks.
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is heated to around 30 °C (86 °F) with the coagulation lasting for at least 16 hours. The fragile
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382:(AOC) status, which states that the manufacture must follow the following rules:
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At the start of the sixteenth century, the village was home to a community of
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Each cheese is rinsed up to three times per week in a mixture of water and
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Histoire du fromage d'Époisses: chronique agitée d'un fromage peu banal
306: in this section. Unsourced material may be challenged and removed.
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575:. Photographs by Victoria Pearson. San Francisco: Chronicle Books.
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The Devil's Picnic: Around the World in
Pursuit of Forbidden Fruit
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Under AOC regulation, only cheese made in listed communes in the
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Cheese & Wine: A Guide to
Selecting, Pairing, and Enjoying
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The curd must be cut roughly as opposed to being broken.
30:
This article is about the cheese. For the village, see
638:(in French). Précy-sous-Thil: Éditions de l'Armançon.
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French products with protected designation of origin
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346:At the first stage of manufacture, the whole
238:French cheese Époisses brand Germain in a box
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386:The milk's coagulation must be performed by
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396:After drainage, only dry salt may be used.
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322:Learn how and when to remove this message
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546:Masui, Kazuko; Yamada, Tomoko (1996).
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412:departments may bear the appellation.
254:was particularly fond of the cheese.
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365:, and brushed by hand to spread the
338:Époisses cheese and white wine with
304:adding citations to reliable sources
25:
660:Syndicat de Défense de l'Epoisses
520:(in French). INAO. Archived from
206:Époisses is a pungent soft-paste
376:In 1991, the cheese was awarded
280:
133:
47:
571:Fletcher, Janet Kessel (2007).
379:appellation d'origine contrôlée
354:are drained in moulds, and the
291:needs additional citations for
550:. London: Dorling Kindersley.
1:
619:. New York: Clarkson Potter.
369:evenly over the surface. The
268:now manufacture the cheese.
472:"Epoisses de Bourgogne AOP"
179:), is a legally demarcated
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597:. Toronto: HarperCollins.
390:and continue for 16 hours.
29:
754:Bleu du Vercors-Sassenage
615:; Gibbons, David (2002).
187:and its environs, in the
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924:Sainte-Maure de Touraine
634:Risoud, Georges (2000).
191:, about halfway between
189:département of Côte-d'Or
139:Related media on Commons
502:Masui & Yamada 1996
218:" (washed in brine and
183:made in the village of
176:[epwasdəbuʁɡɔɲ]
343:
239:
1156:Smear-ripened cheeses
889:Pouligny-Saint-Pierre
337:
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168:Époisses de Bourgogne
151:French pronunciation:
824:Fourme de Montbrison
809:Crottin de Chavignol
300:improve this article
1161:Culture of Burgundy
1005:Délice de Bourgogne
904:Rigotte de Condrieu
672:Fromagerie Berthaut
32:Époisses, Côte-d'Or
1151:Cow's-milk cheeses
1110:Vacherin Mont d'Or
955:Baguette laonnaise
665:2012-02-11 at the
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257:In 1956 a pair of
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116:At least six weeks
27:French soft cheese
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1055:Mottin charentais
1000:Délice d'Argental
943:Non-AOC varieties
582:978-0-8118-5743-7
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220:Marc de Bourgogne
201:duchy of Burgundy
166:), also known as
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56:Country of origin
16:(Redirected from
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524:on 14 March 2017
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422:List of cheeses
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312:February 2021
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289:This section
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259:small farmers
255:
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248:Cîteaux Abbey
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224:pomace brandy
221:
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212:Smear-ripened
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121:Certification
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980:Cancoillotte
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541:Bibliography
526:. Retrieved
522:the original
480:. Retrieved
478:(in Italian)
475:
466:
454:. Retrieved
450:
441:
399:
377:
375:
360:
345:
318:
309:
298:Please help
293:verification
290:
265:
256:
241:
222:, the local
219:
205:
167:
146:
145:
36:
1020:Explorateur
874:Ossau-Iraty
804:Coulommiers
744:Bleu de Gex
406:Haute-Marne
388:lactic acid
272:Manufacture
266:fromageries
244:Cistercians
216:washed rind
107:washed rind
94:Pasteurized
1130:Categories
1075:Rochebaron
1065:Port Salut
909:Rocamadour
869:Neufchâtel
518:"Epoisses"
428:References
113:Aging time
1146:Côte-d'Or
1045:Mimolette
1025:Faisselle
995:Clochette
914:Roquefort
899:Reblochon
864:Mâconnais
849:Mont d’Or
844:Maroilles
794:Chevrotin
784:Chabichou
774:Camembert
724:Abondance
433:Footnotes
402:Côte-d'Or
340:sourdough
263:artisanal
68:Côte-d'Or
1080:Sarasson
1070:Raclette
934:Valençay
894:Pélardon
829:Laguiole
814:Époisses
789:Chaource
734:Beaufort
663:Archived
593:(2006).
416:See also
367:bacteria
252:Napoleon
185:Époisses
147:Époisses
78:Époisses
42:Époisses
18:Epoisses
1035:Gaperon
990:Chaumes
975:Cabécou
879:Picodon
859:Munster
854:Morbier
839:Livarot
834:Langres
769:Brocciu
482:26 July
456:13 June
230:History
197:Auxerre
172:French:
124:French
102:Texture
1040:Metton
1015:Etorki
929:Salers
779:Cantal
642:
623:
601:
579:
554:
528:6 July
408:, and
181:cheese
105:Soft,
64:Region
59:France
799:Comté
729:Banon
410:Yonne
371:yeast
352:curds
342:bread
193:Dijon
965:Brie
640:ISBN
621:ISBN
599:ISBN
577:ISBN
552:ISBN
530:2008
484:2024
458:2016
363:marc
356:whey
348:milk
195:and
128:1991
97:Some
88:Cows
74:Town
716:AOC
302:by
246:at
214:, "
208:cow
126:AOC
1132::
509:^
492:^
474:.
449:.
404:,
700:e
693:t
686:v
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319:(
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310:(
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170:(
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20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
