Did you know?
Yes, we are talking about a cheese
with personality, a cheese for the
most daring palates. Not surprisingly,
someone as bold and determined as
Napoleon considered the Époisses
his favourite specialty. Only the most
intrepid gourmets are capable of tasting
such a variety, which gives off such a
strong, pungent smell that it cannot go
unnoticed.Époisses Berthaut, a delight only suitable for the most daring palates
Although legend has it that in France it was forbidden to travel by public transport with such an “aromatic” cheese, daring to taste it is to discover an exquisite cheese.
With a creamy texture that melts in
the mouth and provides the palate
with complex undergrowth hints,
Époisses was called the “king
of cheeses” by the renowned
gourmet, Jean Anthelme BrillatSavarin in the early 19th century.
The washed and coloured rind of ÉPOISSES BERTHAUT cheese is not enough to contain its extraordinary creaminess and delicate consistency, which is why it is sold in a box.
Époisses Berthaut, reviving a glorious
tradition
This specialty originated in the Cistercian monasteries of
the 16th century, in the Burgundy region, where the town
of Époisses, after which it is named, is located. Soon, its
formula spread to the farms in the area and was passed
on from generation to generation, gaining great popularity
when it entered the court of Louis XIV.
Its fame was maintained at the most sophisticated tables until the period between the world wars, when its production became increasingly rare. A couple of Burgundian farmers, Robert and Simone Berthaut, experienced the worrying extinction of this regional specialty and, in 1956, decided to produce it again for their personal consumption. Without much experience, albeit with the strong motivation to bring back a centuries-old tradition to their beloved land, the Berthauts began a long apprenticeship in the cellar of their home, respecting traditional methods and the region's own raw materials.
Its fame was maintained at the most sophisticated tables until the period between the world wars, when its production became increasingly rare. A couple of Burgundian farmers, Robert and Simone Berthaut, experienced the worrying extinction of this regional specialty and, in 1956, decided to produce it again for their personal consumption. Without much experience, albeit with the strong motivation to bring back a centuries-old tradition to their beloved land, the Berthauts began a long apprenticeship in the cellar of their home, respecting traditional methods and the region's own raw materials.
With its lactic curd and washed rind, it
is the only cheese with these features to
have the Protected Designation
of Origin (PDO).
Their passionate mission, which the following generations continue with equal care, has been rewarded and,
in time, ÉPOISSES BERTHAUT earned the Protected Designation of Origin (PDO) and brought back the
glory of this unique variety.
Burgundy, the secret of a unique personality
What gives ÉPOISSES BERTHAUT its undisputed status is, first and foremost, its superior quality milk, rich
in protein and produced by cows of local breeds that feed exclusively on the meadows and fodder of the
Burgundy region.
Its paste, made from acid curd, uncooked, unpressed and naturally drained, is fragile and creamy, protected by a washed rind, where the microflora grows, responsible, among other qualities, for the surface colour, which can range from ivory orange to brick red.
But it is during the ripening stage, which lasts about five weeks, that the key to its unmistakable personality is hidden. During that time, the piece is washed repeatedly, first with brine and then with water containing increasingly higher concentrations of the local eau-de-vie: Marc de Bourgogne.
It is in this process that all the organoleptic qualities unfold, making ÉPOISSES BERTHAUT cheese a delight with a rich and powerful flavour, a creamy and delicate texture as well as unique and subtle fruity, buttery or salty hints, which surprise those who taste it.
Its paste, made from acid curd, uncooked, unpressed and naturally drained, is fragile and creamy, protected by a washed rind, where the microflora grows, responsible, among other qualities, for the surface colour, which can range from ivory orange to brick red.
But it is during the ripening stage, which lasts about five weeks, that the key to its unmistakable personality is hidden. During that time, the piece is washed repeatedly, first with brine and then with water containing increasingly higher concentrations of the local eau-de-vie: Marc de Bourgogne.
It is in this process that all the organoleptic qualities unfold, making ÉPOISSES BERTHAUT cheese a delight with a rich and powerful flavour, a creamy and delicate texture as well as unique and subtle fruity, buttery or salty hints, which surprise those who taste it.
This website has been made possible thanks to the contribution of a team of professionals who love cheese, its origins and the pleasure of eating it.