De oppervlakte van Époisses bedraagt 21,5 km², de bevolkingsdichtheid is 33,5 inwoners per km². U kunt op eender welk moment gebruik maken van de afmeldlink in de newsletter. El Époisses de Bourgogne, es un queso francés de la región de Borgoña, que se beneficia de una AOC desde 1991, y DOP a nivel europeo por el Reglamento de la Comisión n.º 1107/96. Se reanudó su fabricación durante la posguerra. In 1956 a pair of small farmers, 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. La coagulación de la leche debe realizarse mediante ácido láctico durante 16 horas continuas. El Époisses es el más famoso de los quesos borgoñones y uno de los más conocidos de corteza lavada. Zoek en vind het gewenste adres op de kaart van Époisses of bereken een route van of naar Époisses, zoek en vind alle toeristische bezienswaardigheden en restaurants uit de Michelin Gids in of in de buurt van Époisses. In 1991, the cheese was awarded appellation d'origine contrôlée (AOC) status, which states that the manufacture must follow the following rules:[2][3], Under AOC regulation, only cheese made in listed communes in the Côte-d'Or, Haute-Marne, and Yonne departments may bear the appellation.[3]. Epoisses de Bourgogne is famous for its pungent aroma and sticky terracotta-coloured rind. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. Do you like cheese? Se realiza este queso con leche cruda o pasteurizada de vaca. De tekst is beschikbaar onder de licentie. Se elabora en la región de Borgoña, en el departamento de Côte-d'Or. De onderstaande kaart toont de ligging van Époisses met de belangrijkste infrastructuur en aangrenzende gemeenten. It's made with cow's milk, pasteurized, aged 1-2 months with flavor like \"a custardy bacon bomb!\" It nearly went extinct in the World Wars, but was reborn in the 1950s by the beloved M. Berthaut, and now the Epoisses de Bourgogne is one of the most loved cheeses in the world! Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). El Époisses puede tomarse con un pan de pasas. London: Dorling Kindersley. 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. [3]​ Normas estrictas regulan tanto el forraje del ganado como la leche. In een partnership met Booking, bieden we u een groot aantal accommodaties aan (hotels, huisjes, B&B’s, campings, appartementen) in de plaats van uw keuze. Masui, Kazuko; Yamada, Tomoko (1996). The business is now carried on by their son, Jean Berthaut. De ViaMichelin stadsplattegronden bieden u voor elke plaats de mogelijkheid om de traditionele cartografische elementen te bekijken (namen en soorten straten en routes). To go with the terroir-driven pairing principle, choose a white wine from Burgundy, where the cheese originates!! Each cheese is rinsed up to three times per week in a mixture of water and marc, and brushed by hand to spread the bacteria evenly over the surface. Tot zo meteen! [2]​ El período de máximo esplendor de este queso fue la segunda mitad del siglo XIX. At the first stage of manufacture, the whole milk is heated to around 30 °C (86 °F) with the coagulation lasting for at least 16 hours. Mereció las alabanzas de Madame de Sévigné y se dice que Napoleón gustaba de él. Ook heeft u de mogelijkheid om een hotel uit de selectie van de MICHELIN Gids te bekijken en te reserveren. Two hundred years later, when the community left, local farmers inherited the recipe, which developed over the next century. This gives the Epoisses its eye-catching brick red, wrinkly, sticky rind. Na de bouw behoorde het tot de grootste kerken van West-Europa en ook nu nog zijn de … La corteza es brillante, con un color que, según el grado de madurez, va del marfil anaranjado a rojo-ladrillo. [1] It is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture. !The Olivia and Joe Cheese Show is a weekly talk show where we try a new cheese every week!! We can’t argue that the French make exceedingly good cheese and Epoisses de Bourgogne is no exception Yet another luscious washed rind cheese made in the heart of Burgundy The milk comes from the cows which have grazed for three months in the meadows nearby … Esta página se editó por última vez el 30 nov 2019 a las 21:06. How would you describe the way this cheese tastes? Epoisses is a French washed rind cheese with AOP status. [5]​ Su sabor es potente y rico, picante y muy característico, la masa se derrite en la boca, dejando una delicada sensación cremosa en el paladar. Deze pagina is voor het laatst bewerkt op 20 mrt 2017 om 10:16. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn't nearly as difficult as aging it'slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection. After 48 hours, the cheesemaker rubs the wheels with dry salt and leaves them to dry further. It takes at least 6 weeks to mature fully. Onderstaande figuur toont het verloop van het inwonertal (bron: INSEE-tellingen). Su forma es cilíndrica, comercializándose en dos tamaños distintos. Pairing Suggestions: All you need to enjoy this lil stinker is a crusty baguette and start dunking! The farmers would go on to make slight adjustments to the production and affinage but the cheese has been largely unchanged since the 19th century. La maduración lleva de cuatro a ocho semanas. The fragile curds are drained in moulds, and the whey is then allowed to run off. Or a Pinot Noir: the light fruity flavors will perfectly balance the full, fatty, barn notes in Epoisses.If you can't find this cheese: Look for a washed-rind cheese. ISBN 978-0-7513-0896-9. http://gaugryfromager.fr/the-gaugry-cheeses/epoisses-aop/, https://en.wikipedia.org/w/index.php?title=Époisses_cheese&oldid=985926357, French products with protected designation of origin, Creative Commons Attribution-ShareAlike License, The milk's coagulation must be performed by. Tot slot kunt u de selectie raadplegen van de MICHELIN restaurants in Époisses en uw restaurant reserveren of zonder extra kosten uw hotel reserveren in Époisses (inclusief de hotels uit de MICHELIN Gids). BANNED STINKY CHEESE TASTE TEST - Cheese Show hosts Olivia and Joe try one of the world's SMELLIEST CHEESES, Epoisses. [1]​ Brillat-Savarin lo consideró el roi des fromages («rey de los quesos») en 1825. What are your other favorite French cheeses?Follow us on Instagram to see all the funniest bits from the Cheese Show:@squimblert@jokesrussell@viavessel The curd must be cut roughly as opposed to being broken. Los vinos que le van son Hautes-Côtes de Beaune (blanco y tinto), Hautes-Côtes de Nuits (blanco y tinto), o un blanco Pouilly-Fumé y tinto como el Côte-rôtie. Historical international favorites to cheap bodega finds, we'll try anything! Epoisses de Bourgogne is a famous washed rind cheese that has been made in Bourgogne, France since the start of the 16th century. En 1991, este queso obtuvo la certificación AOC, que establece que la elaboración debe seguir las siguientes reglas:[1]​[4]​, Bajo el reglamento AOC, solo quesos elaborados en comunas seleccionadas de los departamentos de Côte-d'Or, Haute-Marne y Yonne puede llevar la certificación.

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