Epoisses
Tasting Notes
Look: Creamy blond paste with a reddish, brown and orange rind
Touch: The rind is sticky to the finger tip but the paste is luxuriant
Smell: Ammonia, very strong barnyard and pungent, lilacs, rain and some say dark chocolate
Taste: Strong Marc de Bourgogne, the eau-de-vie it was washed in. The paste is creamy soft and rich in flavours of mushroom, apples and apple cider
Lovers
Food: Mirabelle plums, sugared nuts such as pecans and almonds, sliced red apple and bosc pear, figs, rustic and crusty breads – grain, current, walnut would all work. I encourage trying her with a bite of dark rich chocolate, you will hopefully be amazed by the contrast.
Beverage: New Zealand Pinot Noir or any Red Burgundy
Émilie Epoisses
The Woman
Most men know she is sexy, but they can’t handle her core, they fear her true self.
Her life is rich with experience, with essence and with taste. Whether writing her journal in France, chasing criminals in Switzerland or showing her true self in the light of her front porch, Epoisses is a complex yet delicate women waiting for the perfect moment. She made love to many men but loved only three. Her stories are of love and of memories made.
The Cheese
Epoisses is a strong smelling, famously rich, French delicate wash rind cheese. Many have shied away from the strong aroma but need to go back and get at the full-fat paste. The core of Epoisses is hugely complex with a well rounded flavor.
It is sometimes referred to as a divine cheese, developed by monks in the middle ages. Brillat-Savarin called it the “king of all cheeses”.
It is a pungent unpasteurized cows-milk cheese, circular at around either 10cm or 18cm in diameter, with a distinctive soft red-orange colour. It is sold in a circular wooden box, and was a favorite of Napoleon’s.
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