Recipes & Wine Pairing.

Epoisses

General information:
Origin: Burgundy, France.
Strength: Soft.
Taste: a powerful rich flavor, salty and creamy with a pungent smell.Washed-rind cheese with Marc de Bourgogne.
Fat content: Pasteurized Cow Milk. 50% Fat in dry matter= 25% fat
Season: All year but creamier from July to February.

Wine Pairing:

Chenin Blanc or Bordeaux.

Description:

According to legend, Epoisses was invented at the beginning of the 16th century by Cistercian monks. It was probably farmers' wives who improved the production methods which have been passed down through the generations. Dry rooms oriented to the north-east, and ripening cellars found all over Burgundy(which could be found in the farmers' houses all around Epoisses before the 19th century) verify this theory.

It is said that Napoleon enjoyed this cheese with a glass of Chambertin. Although Epoisses was quite popular in the beginning of the 20th century, its production petered out during the Second World War. In 1956 however, a gentleman called Berthaut from the village Epoisses, started production again.

Today, gourmets all over the world love this cheese with red culture. They especially like its intense, slightly alcoholic taste that results from the cheese being regularly washed during the ripening process with a mixture of salt water and a gradually increasing proportion of the high-proof "Marc de Bourgogne" alcohol. It is very agreeably on the palate.
 

Recipes:

Epoisses, Spiced butternut squash and spinach bake

Serves: 4 persons.

Preparation Time: 15 minutes.

Cooking Time: 40 minutes

• 250g Epoisses de Bourgogne AOC,
• 1 medium-sized butternut squash (about 600-700g),
• 3 tbsp sunflower or light olive oil,
• 1 tsp coriander seeds,
• ˝ tsp dried chili flakes,
• ˝ tsp coarse sea salt,
• ˝ tsp black peppercorns,
• 4 cloves of garlic unpeeled,
• 8oz fresh spinach (or thawed, frozen spinach).

Preparation:

Preheat the oven to 400°F.

Peel and cube the butternut squash into approximately 1 inch pieces and place into an oven proof dish along with the garlic cloves. Pour over the oil and mix well.
Roughly crush the spices and salt with a pestle and mortar and sprinkle half the mixture over the squash.
Bake the squash for about 30 minutes until soft, turning after 15 minutes and covering with half the remaining spice mix.
Wash the spinach and wilt in a saucepan for about 5-7 minutes then drain thoroughly.
After 30 minutes, take the dish out of the oven, take out the garlic cloves, remove their papery husks, finely chop and return to the dish.
Add the spinach to the dish, mixing it in with the oil and spices.
Slice or spoon the Epoisses, removing the rind if you prefer and place over the squash and spinach. Sprinkle with the remaining spice mix and return to the oven for a further 5/6 minutes until the cheese has melted.

Serve with crusty bread or baked potatoes.

Bon appétit.

Soon more recipes . . . be patient.