Époisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.

Commonly called as Époisses, 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. It takes at least 6 weeks to mature fully.

Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.

Époisses de Bourgogne

Fromagerie Berthaut

Soumaintrain is a farmhouse (fermier) French cheese made with raw cow’s milk in the Burgundy region of France. The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange coloured, aromatic and sticky rind.
Usually eaten young, Soumaintrain when cut, exposes a mild, white paste with a close and fine texture. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes. The cheese tastes excellent with Chablis, Rose, Petite Sirah and of course Marc de Bourgogne.

Soumaintrain

Given that Affidélice au Chablis is born in Burgundy, it bears a lot of similarity to Epoisses cheese. Made from pasteurised full cream cow’s milk in spring-fall season, the cheese takes 3-4 weeks to fully mature.
The highlight of the cheese is that it is regularly washed with Chablis, a local high-status white wine until the maturing process is over. This bath in wine slowly makes its impact on the yellow-organish ferments inside the cheese. As it nears maturity, the cheese glows of a deep copper pigmentation to reveal the richness of burgundian soils.
Once the cheese is removed from the wooden box, it turns extremely creamy and velvety. The texture is dense covered by a soft, moist, orange rind. The mild, savory flavour perfectly sets off the strong, aromatic smell of the cheese. It goes well with sweet and acidic fruits. It augments the flavour of dry white wines like Chardonnay and of course Chablis.

Affidelice au Chablis

Trou du cru is a cheese from the Cote d'Or. For a period of three weeks, during its maturation, it is wiped with Marc de Bourgogne, a strong alcohol. By this method, one experiences an aroma of alcohol, scented with straw. Its strong savour with a floral aftertaste will delight lovers of strong tasting cheeses.

Fromagerie Berthaut

Époisses de Bourgogne

Soumaintrain

Affidelice au Chablis

Trou du Cru

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