Cheese - Epoisse

DESCRIPTION

With a rust colored rind and gleefully liquid center, this stinky cheese is one France's most famous cheeses!  Served in a circular, wooden box each wheel has a hints of earthy mushrooms and a barnyard flavor.  This cheese is repeatedly washed in Marc de Bourgogne, a local favorite whose alcohol helps to dry out and harden the rind (which holds all of the gooey paste inside).  To learn more about Epoisse click here!

 

ORIGIN

France

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - excellent on cheese boards with candied walnuts, crackers, olives and a dab of mostarda jam.

 

SUBSTITUTES

Taleggio

 

INGREDIENTS

Pasteurized cow milk, salt, cultures, Marc de Bourgogne (alcohol)