Springbank Cheese Co. Crowfoot

Époisses

Époisses

Époisses

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First made by Cistercian monks in the 16th century, Époisses is a very popular, semi-soft, washed-rind cheese with a milder flavor than its strong scent might suggest. In 1826, the famous food writer Jean Anthelme Brillat-Savarin fell in love with Époisses as soon as he tasted it. (PDO)

Type: Cow’s milk
Origin: Burgundy
Production & aging: Washed with Marc de Bourgogne spirit, which gives it a distinctive flavor, and aged at least 4 weeks
Appearance: Smooth, washed rind with an orange tint that darkens with age
Texture and taste: Creamy with a strong aroma and a smooth, soft, mouth-watering flavor
Wine pairing suggestions: Champagne, White Rhône or Muscat de Beaumes de Venise, Cahors, Bourgogne Blanc, Riesling d’Alsace, Pinot Blanc d’Alsace, Gewürztraminer d’Alsace
Similar cheeses: Langres