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{{Short description|French soft cheese}}
{{about|the cheese|the village|Époisses, Côte-d'Or}}
{{use dmy dates|date=July 2024}}
{{Infobox Cheese
| name = Époisses
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| othernames =
| country = France
| regiontownregion = [[Côte-d'Or]], [[Époisses]]
| town = [[Époisses, Côte-d'Or|Époisses]]
| region =
| town =
| source = [[Cow]]s
| pasteurized = Some
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| certification = French [[Appellation d'Origine Contrôlée|AOC]] 1991
}}
'''Époisses''' ({{IPA|fr|epwas|-|LL-Q150 (fra)-Lyokoï-époisses.wav}}), also known as '''Époisses de Bourgogne''' ({{IPA-|fr|epwas də buʁɡɔɲ|lang}}), is a legally demarcated [[cheese]] made in the village of [[Époisses, Côte-d'Or|Époisses]] and its environs, in the [[Côte-d'Or|département of Côte-d'Or]], about halfway between [[Dijon]] and [[Auxerre]], in the former [[duchy of Burgundy]], France, from agricultural processes and resources traditionally found in that region.
 
Époisses is a pungent soft-paste [[cow]]'s-milk cheese. [[Smear-ripened]], "[[washed rind]]" (washed in brine and ''Marc de Bourgogne'', the local [[pomace brandy]]), it is circular at around either {{convert|10|cm|in|10|abbr=on}} or {{convert|18|cm|in|10|abbr=on}} in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.<ref>{{Cite web|url=http://gaugryfromager.fr/the-gaugry-cheeses/epoisses-aop/|title=L'Epoisses AOP|website=Gaugry Fromager|access-date=13 June 2016}}</ref> The Itrind is soldedible.<ref>{{cite in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft textureweb|url=https://www.basealimentare.it/products/print_details/322/|title=Epoisses Thede cheeseBourgogne is often paired with [[Trappist beer]] or even [[Sauternes (wine)AOP|Sauternes]] rather than a red wine.{{citationlanguage=it|website=Base neededAlimentare|access-date=March26 2021July 2024}}</ref>
 
==History==
[[File:Epoisses Germain.jpg|thumb|French cheese Époisses brand Germain in a box]]
At the start of the sixteenth century, the village was home to a community of [[Cistercians]] at [[Cîteaux Abbey]] that, according to oral legend, began production of the cheese. Two hundred years later, when the community left, local farmers inherited the recipe, which developed over the next century. [[Napoleon]] was particularly fond of the cheese,.{{sfn|Masui|Yamada|1996|p=133}} andProduction thebegan famousto epicuredecline after the [[JeanFirst AnthelmeWorld Brillat-SavarinWar]], classedvirtually itceasing asby the "king1950s.<ref>{{cite ofweb all| cheeses"title=Histoire|date=23 February 2023 |publisher=SYNDICAT DE DÉFENSE DE L'ÉPOISSES| url=https://fromage-epoisses.{{Cncom/#histoire | language=fr | access-date=March22 November 20212024}}</ref>
 
In 1956 a pair of [[small farm]]ersing couple, Robert and Simone Berthaut, decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several [[Artisan cheese|artisanal]] ''fromageries'' now also manufacture the cheeseÉpoisses.{{sfn|Masui|Yamada|1996|p=133}}▼
Although popular at the start of the twentieth century, with over 300 farms manufacturing the cheese, production had all but died out by the end of the [[Second World War]]. This resulted from the loss of a significant portion of the male population, leaving the women to work the fields, which in turn led to the neglect of the local dairy businesses and cheese-making.{{Cn|date=March 2021}}
 
▲In 1956 a pair of [[small farm]]ers, Robert and Simone Berthaut, decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several [[Artisan cheese|artisanal]] fromageries now manufacture the cheese.{{sfn|Masui|Yamada|1996|p=133}}
 
==Manufacture==
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<!--[[File:Époisses closeup.jpg|225px|thumb|right|Close up view of Époisses' texture]]-->
[[File:Epoisses Bourgogne cheese and wine.jpg|thumb|right|225px|Époisses cheese and white wine with [[sourdough]] bread]]
At the first stage of manufacture, the whole [[milk]] is heated to around {{convert|30|C|F}} with the coagulation lasting for at least 16 hours. The fragile [[curd]]s are drained in moulds, and the [[whey]] is then allowed to run off. Around 48 hours later the cheese is removed, salted, and placed on racks to dry; once dry, it is moved to cellars to mature.
 
Each cheese is rinsed up to three times per week in a mixture of water and [[Marc (wine)|marc]], and brushed by hand to spread the [[bacteria]] evenly over the surface. The [[yeast]] and fermenting agents produce the distinctive orange-red exterior, as it develops over a period of around six weeks.
 
In 1991, the cheese was awarded ''[[appellation d'origine contrôlée]]'' (AOC) status, which states that the manufacture must follow the following rules:{{sfn|Masui|Yamada|1996|p=133}}<ref name=inao>{{cite web|url=http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=1534|title=Epoisses|language=fr|publisher=INAO|access-date=2008-07-06|archive-date=2017-03-14|archive-url=https://web.archive.org/web/20170314084646/http://www2.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=1534|url-status=dead}}</ref>
 
* The milk's coagulation must be performed by [[lactic acid]] and continue for 16 hours.
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===Bibliography===
*{{cite book
|last1=Masui
|first1=Kazuko
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|location=London
|publisher=Dorling Kindersley
|isbn=978-0-7513-0896-9X
}}
 
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* {{cite book
|last=Fletcher
|first=Janet Kessel
|year=2007
|title=Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying
|others=PhotographyPhotographs by Pearson, Victoria Pearson
|location=San Francisco
|publisher=Chronicle Books
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|location=Toronto
|publisher=HarperCollins
|isbn=978-0-00-200780-10
}}
* {{cite book
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|location=New York
|publisher=Clarkson Potter
|isbn=0-609-60496-1
}}
* {{cite book
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|first=Georges
|year=2000
|title=Histoire du fromage d'Époisses&nbsp;: Chroniquechronique agitée d'un fromage peu banal
|language=fr
|location=Précy-sous-Thil
|publisher=Éditions de l'Armançon
|isbn=2-84479-014-3
}}
 
==External links==
{{Commons category|Époisses (cheese)}}
* [http://www.fromage-epoisses.com/index.php?lang=44 Syndicat de Défense de l'Epoisses] {{Webarchive|url=https://web.archive.org/web/20120211211354/http://www.fromage-epoisses.com/index.php?lang=44 |date=2012-02-11 }}
* [http://www.fromagerie-berthaut.com Fromagerie Berthaut]
 
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[[Category:Cow's-milk cheeses]]
[[Category:Smear-ripened cheeses]]
[[Category:Culture of Burgundy]]
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