ÉPOISSES king of cheeses
We appreciate its dress with many shades and its frank and subtle taste.
Could one dream of greater recognition than to be consecrated by Brillat-Savarin in person "king of cheeses"?
And well imagine that it is to Époisses that returned this honor: originating in the eponymous village located in Côte d'Or, in the region of Burgundy, it would have been created in the 16th century, if we believed by oral tradition, by a community of Cistercian monks. The know-how would then have been transmitted little by little to the farmers and peasants of the neighboring valley...
Two centuries later, Époisses obtained another reward by finishing second, behind Brie, in a competition organized by Talleyrand during the Congress of Vienna in 1815.
Did the “Boiteux Devil” contribute to its future success?… The fact remains that Époisses experienced considerable growth from the beginning of the 19th century.
And for good reason: between its ivory color with orange to brick red reflections, its supple and creamy paste, and its balanced, delicate taste, this soft cheese with a washed rind satisfies the senses!
Ah, yes: we will finally specify that it has had an AOC since 1991 and an AOP since 1996. Because it is well worth it!
