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Cheese of the week: Epoisses Berthaut

11/14/2011

This week, we head back to France-to Burgundy, specifically- in order to highlight one of its best known and highly lauded cheeses: Epoisses.  Crafted since 1956 by Berthaut, and thus called “Epoisses Berthaut”, this treasure was originally developed and made by monks in the 16^th Century and the recipe passed down through the ages.  Made from pasteurized cow’s milk, each small wheel is hand-ladled, washed with salt water brine, and then finished with washings of Marc de Bourgogne, a French apple brandy.  Its flavor is unexpectedly subtle and sweet given its intensely colorful and aromatic- some rightfully say funky- rind and the texture is simply gooey goodness.  Use a spoon to cut through the moist, pungent rind and you’ll find a creamy center that is perfectly spreadable and delicious.  Pair this cheese with a red or white wine from Burgundy and prepare to be amazed.