Thomas Gainsborough

See also: Époisses (homonymy)

The époisses is a Fromage French of the Burgundian area , profiting from a AOC since 1991. Its surface of name covers approximately the North-western half of the Coast-with Or, two cantons of the Haute-Marne and three cantons of the Yonne. Its name is that of the village of Époisses, located at the west of this territory.

It is a small cheese containing cow's milk, with soft paste, washed crust, of an average weight of 250 grams with at least fat contents 50%. It is refined while being rubbed with the marc Burgundy. Its orange color is due to the bacteria of surface: the use of dyes is strictly prohibited.

Its period of optimal tasting is spread out May at November (periods of pasture) after a Affinage 4 weeks, but it is also excellent from April at December.

Production: 1036 tons in 2006 (361 tons in 1992), 10,5% with believed milk. Three industrial manufacturers and a farm producer. 57 milk producers qualified for a volume of 15,5 million liters of milk. The dairy races authorized are the Brune, the Montbéliarde and the Simmental Frenchwoman.

History

Its origins go back to the 16th century, it would have been created by a community of monks cistercians installed with Époisses, near to Semur-in-Auxois. The trade secret is transmitted then to farm small area, which will not have of cease to improve quality and the typicity of their manufacture. Consumed at the court of Louis XIV, the époisses is a cheese considered at the end of the Ancien Mode. Brillat-Savarin devotes it “king of cheeses” and since 1820, it is made a considerable trade of it. About 1900, there exists a hundred producers, so that after 1945, industrialization as the generalization of the Friesian Vache with the detriment of the mottled is threaten the traditional époisses. In 1956, under the impulse of a Burgundian family and of some producers, the traditional époisses reappears and knows since an increasing success.

See too

Sources and bibliography

  • Volume Burgundy of the inventory of the culinary inheritance of France, Albin Michel/National council of the arts of cooking, Paris, 1993.

  • History of cheese of Epoisses , Georges Risoud, Editions of Armançon, Précy-S-Thil, 2000.

External bonds

  • Trade union of defense of Époisses
  • the King of the cheeses

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