Proud Burgundian cheeses!

42473 Views 1/10/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 Burgundy is a great cheese platter: mainly cow cheese, but also a few goats, goat farming having always been associated with the cultivation of vines in the South. 
 -Chaource- 

 AOC,  made from whole cow's milk, it is a rather thick cylinder, with a soft paste and a bloomy rind. When young (aged for 14 days), its rind is smooth and immaculately white, its paste firm and its melting texture. Over time, its crust “tortures” and it takes on aromas of mushrooms. 

 - Epoisses -
 It is the most emblematic of Burgundy cheeses and many others are very similar. AOC, made from whole cow's milk, its soft light beige paste is supple, unctuous, slightly salty. Its rind, washed with marc de Bourgogne, is shiny, smooth or barely wrinkled, orange to brick red in color. 

 - Langres -
 It is an AOC made from raw, whole cow's milk. Produced in Côte d'Or, it is cylindrical with a bowl-shaped upper face (or fountain). During the longer or shorter ripening depending on the size, its soft paste becomes creamy and its washed yellow rind turns brown. 

 - Soumaintrain -
 Cow's milk, made in Yonne, it has the shape of a flat disc 12 to 13 cm in diameter and 3 cm thick and weighs 500 g. Its ripening lasts six weeks after which its soft paste is supple, its washed rind, very fine, smooth and brownish, and its strong taste.