Cheese wire… Époisses

Veteran cheesemonger Patrick Ambrosio lifts the lid on Époisses…

There are times when you need your cheese to be ripe, oozing and – let’s just say it, shall we? – stinky. For those occasions, nothing satisfies quite like our friend Époisses. Born in 16th-century Burgundy, this nearly forgotten gem was revived in the mid-1950s and has caused great delight and controversy since. While some say, ‘Non, jamais’ others clamour, ‘Oui, plus!’ Easily distinguished by its orange Marc de Bourgogne washed rind, a younger cheese can be cut into wedges for a cheese plate. Older cheeses are best served by cutting into the top and serving the creamy interior on a slice of baguette or raisin-nut bread. Either way, Époisses is a delicious treat for cheese lovers.

---

First printed in our sister publication France Today

Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY. www.villagecheesemerchant.com