Époisses ist eine französische Gemeinde mit Einwohnern (Stand 1. Januar ) im Département Côte-d'Or in der Region Bourgogne-Franche-Comté; sie. Epoisses ist ein Käse für Fortgeschrittene. An den Geruch muss man sich gewöhnen – am besten in seiner Heimat, dem Burgund. Von Gero von Randow. Seine Funktionen. Die Käsesorte Epoisses trägt seit das AOC (Appellation d'Origine Contrôlée / Kontrollierte Ursprungsbezeichnung) und seit das.
Nur drei Käsereien stellen noch Epoisses herDer Époisses ist ein französischer Käse aus Kuhmilch. Er fällt unter die Appellation d'Origine Protegée (AOP), wodurch Qualität und exaktes. Époisses de Bourgogne ist ein Kuhmilch-Weichkäse mit Rotschmier-Rinde aus dem Burgund in Frankreich. Er gilt als einer der "stinkigsten". Berthaut Epoisses AOP ist ein herkunftsgeschützter Weichkäse mit reichem, komplexen Aroma dank einer Affinage mit Marc de Bourgogne.
Epoisses Disclaimer VideoPRONOUNCING FRENCH CHEESE - part 1
Wenn Epoisses Spieler gewinnt, die Epoisses. - NavigationsmenüBesser geht es nicht! Elevation: – m (–1, ft) (avg. m or ft) 1 French Land Register data, which excludes lakes, ponds, glaciers > 1 km 2 ( sq mi or acres) and river estuaries. Epoisses is a soft textured, washed-rind cheese with a truly pungent aroma. It is washed in brine, cured for four weeks, and then bathed repeatedly in Marc de Bourgogne, a liqueur that is a by-product of Burgundy's local wine industry. Epoisses is loved and feared for its robust taste and powerful aroma. Époisses, also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the 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. epoisses cheese, 8 8 oz. disclaimer: actual product packaging and materials may contain additional and/or different ingredients, nutritional or proper usage. Epoisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France. Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne.
The remaining curds are salted and poured into molds without being heavily compacted. As the cheeses firm in the molds, they are washed, first in brine and later in brandy or wine.
As a result, the cheeses develop a characteristic salty flavor, along with an orange to reddish rind. The cheese is allowed to age for around two months before being sent to market, and it needs to be eaten quickly.
A good Epoisses cheese will smell pungent, and will resemble a gooey paste when cut open. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Flat cylinder. Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.
Over , page views per month, Want to be listed on cheese. Here could be your shop! Love cheese? 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.
The yeast and fermenting agents produce the distinctive orange-red exterior, as it develops over a period of around six weeks.