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Epoisses - the King of Cheeses

Updated on June 27, 2015
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If you love cheese... Epoisses is for you

I really enjoy cheese, don't you?

I've always believed that a meal is incomplete without it. And I thought I knew quite a lot about various cheeses too. But I was wrong. I hadn't heard of the fabulous Epoisses until a read a rather wonderful book called Edward Trencom's Nose which refers to Epoisses as 'the king of cheeses'.

To this day I don't know how to pronounce Epoisses - 'ep-wah'? -'ep-wasses?' But that really doesn't matter because as soon as I tried this delicious food I was in love. Totally.

It's not a cheap purchase but even in this day and age, it's a luxury you deserve if you love good food. And it's not a mere food, it's history. Napoleon was a fan of this cheese and it was first made in the sixteenth century by Cistercian monks in the Burgundy area of France. What's more, it's washed in the locally-made brandy. Mmm. Wow. This is special.

Epoisses

Source

This is how we like to eat Epoisses - with some lovely, fresh crusty bread and some fruit. (Preferably sitting outside in the sun).

In the photograph above, we were having sliced apples but any fruit is delicious with this. We work from home and get up early in the morning. So it's lovely to take a break at lunchtime and sit for half an hour enjoying our beautiful view and some delicious food and a glass of wine; it's the highlight of our day. We enjoy French treats a lot and they can be more expensive in America but the taste certainly makes up for any perceived 'extravagance'.

As we are vegetarian and don't eat meat, good cheese is our filet mignon!

HISTORY

The monks made this in the area for over two hundred years. Then they left the area but gave the recipe for their magnificent product to the local farmers. Production continued but it was only well-known locally and in other nearby areas of France.

It was very much a regional specialty. During and after the Second World War though, production had almost ceased - the rural French farmers had weightier matters on their minds. But in 1956, local farmers Robert and Simone Berthaut felt strongly that the tradition shouldn't die out and commenced production. Now, Epoisses is available all over the world. And I make the most of it, even here in America.

WINE PAIRING

In addition to food, I love wine, especially French wines. I'm not knowledgeable enough about wine to recommend an expert pairing but I do feel that a cheese should be paired with a wine that is produced in the same area. So I'd recommend a Burgundy. I like red wine but people who know a lot more about wine than I do recommend a white Burgundy.

STINKY!

Epoisses is often described as a stinky version but I don't find that's the case. Whatever the aroma may be, it's truly delightful to eat.

The book

Edward Trencom's Nose: A Novel of History, Dark Intrigue, and Cheese
Edward Trencom's Nose: A Novel of History, Dark Intrigue, and Cheese

The book by Giles Milton that led to my discovery of this wonderful treat.

I laughed out loud several times when I read this book. I'm looking forward to buying a new copy because I lent mine to the person who runs my local specialist food shop and never got it back!

This book taught me so much about my favorite food and about history but it is so much more than that. It's a thriller, an adventure and a comedy at the same time!

 

Further reading

If you love dairy produce as much as we do, then you've probably got a couple of these books in your library. We found that we had great fun experimenting with different combinations and books are a great way to discover exciting pairings. It's funny that I've been eating yummy cheeses all my life but it's only in the last couple of years that I've started to read about it and discover unknown cheeses and how wonderfully they pair with various wines.

Buy Epoisses online

My local specialist food shop owner sends out email bulletins when they manage to get a stock of Epoisses. It can be very difficult to buy locally. Thank goodness, it's available online. This is a rich and tasty food and a little goes a long way but often, it's less expensive to buy online as it is locally. And what a treat it is when it's delivered to the door.

To serve

Once I discovered food in a gourmet way, I realized that it wasn't just the wine accompaniment that's important, crackers, chutneys and other side dishes must be of a quality to match the main ingredient. We especially like to experiment with different types of crackers and it's always a good idea to see if there are crackers available that are made in the same region as your food - this makes them natural partners.

Luckily, there's a great range available online and many are imports and truly gourmet treats. When you enjoy cheese with different ingredients, it's fascinating to experiment. For example, our local specialist food store owner recommended that we eat cheese with a dab of honey that's made in the same region. That's something I would have never thought of. Enjoying and learning about this delicious treat is a gourmet adventure.

© 2013 Jackie Jackson

Thanks for reading - please say hello!

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    • junecampbell profile image

      June Campbell 3 years ago from North Vancouver, BC, Canada

      Hi there! I have not heard of this cheese, but I would love to try it some day. I love cheese in all its wonderful, fragment, delightful forms -- so no doubt I would love this kind as well

    • BritFlorida profile image
      Author

      Jackie Jackson 3 years ago from Fort Lauderdale

      @esmonaco: Thanks! It's a really wonderful food.

    • BritFlorida profile image
      Author

      Jackie Jackson 3 years ago from Fort Lauderdale

      @AcornOakForest: Oh, I agree so much!

    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      I've never heard of this cheese, but will certainly have to try it, thanks for a bit of history :)

    • AcornOakForest profile image

      Monica Lobenstein 3 years ago from Western Wisconsin

      Being from Wisconsin, I love cheese too! I've never heard of this one though, and I enjoyed reading the history. I will have to hunt it down. Fruit, cheese, crackers, and a bottle of wine are too perfect of a combination to pass up!

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @Gloriousconfusion: Haha, funny that people don't like it - it's SO good! We both love it so it's almost like an eating contest when we have some. Like you, we don't use any butter and have it on some lovely crackers. I'm craving it now!

    • Gloriousconfusion profile image

      Diana Grant 4 years ago from United Kingdom

      Delighted to find this lens, as Epoisses is my very favourite cheese. My family tell me I'm not to eat it, because it's full fat, but because it is so strong (nay, overpowering), I can make do with just a little, with no butter, on a Ryvita Thin or Jacobs Thin. I leave mine out of the fridge to ripen and increase the pong. It is indeed very expensive, but a little goes a long way......especially as most people hate it, hate the smell, and stay away, so I don't have people nicking it!

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @Ben Reed: Isn't it lovely? Thanks for dropping by!

    • Ben Reed profile image

      Ben Reed 4 years ago from Redcar

      Just had to pass by and say hello - Epoisses a great cheese.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @JanaLee LM: Do try it if you get the chance. Thanks!

    • DIY Mary profile image

      DIY Mary 5 years ago

      I'd never head about Epoisses until now. I also love cheese and look forward to trying it.

    • JanaLee LM profile image

      JanaLee LM 5 years ago

      This is the first time I've ever heard of this cheese. Looks amazing! GLOMP.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @Deadicated LM: It was a great quiz - but I wasn't very good at it, those were good questions! Thanks so much for pinning it to your 'cheeseboard'. I'll look out for it.

    • Deadicated LM profile image

      Deadicated LM 5 years ago

      Never heard of this cheese, I Pinned your Lens to my "Say Cheese" Pinboard (kinda like a cheese board but different, lol). Thanks for taking my Silver Screen Quizzie, I appreciate your participation.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @anonymous: It is, all you need is some lovely bread and maybe some fruit. Thanks for dropping by!

    • profile image

      anonymous 5 years ago

      I've never heard of this particular variety of cheese. It looks like a great addition to a simple lunch.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @anonymous: I'm hungry just thinking about it!

    • profile image

      anonymous 5 years ago

      I'm a cheese lover too! Have never heard of Epoisses before but I would love to give it a try with a nice crusty French baguette.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @miaponzo: It's SO good - I'm sure you'll enjoy it.

    • profile image

      miaponzo 5 years ago

      Wow... I have never even heard of this cheese.. but I adore cheese, and this sounds amazing!

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @anonymous: Oh what a shame (no free samples?) I'd love to go though.

    • profile image

      anonymous 5 years ago

      Love Epoisses, even went to the village, However was disappointed that there was no factory tour.

    • BritFlorida profile image
      Author

      Jackie Jackson 5 years ago from Fort Lauderdale

      @HalloweenRecipes: In that case, you'll love this! Thanks for visiting!

    • HalloweenRecipes profile image

      HalloweenRecipes 5 years ago

      Cheese Please! I'll have to try Epoisse since I like every cheese I ever met.

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