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

Catupiry is a Brazilian brand of soft, processed cheese developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. It falls into the ‘requeijão’ category, which is a generic term for loose, ricotta-like creamy cheese used to make cheese spreads. The name is derived from the native Tupi word meaning “excellent”.

Catupiry is a popular cheese in Brazil because of its soft, mild taste and low level of acidity. It is made from cow's milk that is mixed with sour cream, salt, and cheese cultures. The whitish cheese is creamy with a liquidly consistency. It is easily spreadable over toasts, crackers and bread buns, pizza, sandwiches and as a filling ingredient. 

Today, the brand Catupiry has diversified and is available in various flavours and different containers such as glass cups.

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