|COO:||France / Burgundy|
|Vegetarian Rennet :||No|
|Age:||4 – 6 weeks|
Epoisses Gaugry has a soft, oozy, luscious texture and a rich, savoury and powerful flavour, the cheese has a distinctive, sticky, wrinkled rind, which can vary in colour from ivory to orange, and even a darker shade of brick red. The rind is developed by regularly washing the surface of the young cheese with a mixture of brine and Marc de Bourgogne. The cheeses are washed for four to six weeks. As the cheese ripens, the smooth surface becomes more and more wrinkled and sticky, and the colour changes through the natural development of Brevibacterium moulds.
There are records of Epoisses being made as long ago as the 16th Century, by monks close to the village of Époisses in Burgundy, but the cheese gradually died out. It was eventually revived in the 1950s. The rediscovery of this glorious cheese was rewarded by the award of an AOC Protected Designation Origin in 1991. Urban legend states this cheese is banned from the Metro in Paris due to its very pungent smell when fully ripe.