Epoisses is a cheese from the Burgundy region that received it’s AOC in 1991, which means that no cheese outside of half of the North West region of the Cote d’Or, two cantons in the Haute Marne and 3 cantons in the Yonne (Sens, where I live, is in the Yonne), can call itself Epoisses.   They’re so funny 🙂  The cheese takes it’s name from the village Epoisses http://fr.wikipedia.org/wiki/%C3%89poisses.

The reason why I’m talking about Epoisses is because M. Parret the diploma-ed fromager, said that this cheese would be better than the reblochon for boudin noir tartines    http://atomic-temporary-17826715.wpcomstaging.com/2011/09/06/tartine-boudin-noir-apples-and-reblochon-cheese/.  I made some tartines for today’s lunch using the Epoisses instead of the reblochon and of course he was right.  He’s French and he has a diploma.  I never argue with him about cheese.   Hardly ever.

Epoisses is a very soft, spreadable cheese with a pronounced flavor that complimented the flavors of the boudin and apples much better than the reblochon.  Yesterday’s tartines were good but today’s were perfect!

About cookinginsens

An American living in Burgundy, France
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10 Responses to Epoisses

  1. You and Rufus/Greg are getting into stiff competition for volume. Apart from that, M.Parret is definitely no fool – Epoisses is good, very good, and, I have to say, pretty smelly.

  2. I’m just living and cooking in Arkansas, so she wins! This cheese looks wonderful.

  3. Epoisses is a great cheese, which can also pair well with the appropiate Champagne. 🙂

  4. ambrosiana says:

    Thanks for sharing info this amazing cheese! When I go back to France, I am going to try it!

  5. Karen says:

    Reblochon and Epoisses are some of my favorite cheeses. When we are in Europe and they wheel the cheese cart over, we always asks for the stinkiest cheeses. We just can’t get great cheese like that here.

  6. ....RaeDi says:

    It looks and sounds delicious… bummer we cannot get here in the states! ….RaeDi

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