📝 About This Recipe
Hailing from the heart of Burgundy, Époisses de Bourgogne is a legendary washed-rind cheese known for its pungent, powerful aroma and surprisingly delicate, creamy interior. This historic cheese, famously adored by Napoleon, undergoes a transformative ripening process where it is meticulously washed with Marc de Bourgogne brandy. The result is a masterpiece of fermentation—a bright orange, wrinkled rind protecting a soul that is salty, fruity, and decadently silky.
🥗 Ingredients
The Milk Base
- 8 liters Whole Raw Cow's Milk (High quality, non-homogenized; preferably from Brune or Simmental breeds)
- 250 ml Heavy Cream (Optional, for extra richness)
Cultures & Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar)
- 1/16 teaspoon Brevibacterium Linens (The 'red smear' bacteria for color and aroma)
- 1/16 teaspoon Geotrichum Candidum (White mold for rind texture)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup non-chlorinated water)
- 1/4 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water if using pasteurized milk)
The Washing Brine
- 2 tablespoons Non-iodized Sea Salt (Fine grain)
- 150 ml Marc de Bourgogne (Burgundian pomace brandy; may substitute Grappa)
- 500 ml Filtered Water (Cool)
👨🍳 Instructions
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1
Slowly heat the milk (and cream, if using) in a heavy-bottomed pot to 86°F (30°C). Stir gently to ensure even heat distribution.
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2
Sprinkle the Mesophilic culture, B. linens, and G. candidum over the surface of the milk. Let it rehydrate for 2 minutes before stirring in with a gentle up-and-down motion.
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3
Add the diluted calcium chloride (if needed) and the diluted rennet. Stir for 30 seconds, then 'still' the milk with your spoon to stop the movement. Cover and let sit at room temperature for 16-18 hours for a slow, lactic coagulation.
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4
Check for a 'clean break.' The curd should look like porcelain and split cleanly when lifted with a knife. Carefully ladle the large, fragile curds into perforated Époisses molds or Camembert-style hoops placed on draining mats.
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5
Allow the curds to drain naturally at 68-72°F (20-22°C) for 24-48 hours. Turn the molds every 6 hours during the first day to ensure even drainage and a flat surface.
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6
Remove the cheeses from the molds. Lightly rub the entire surface of each wheel with sea salt. Place them on a clean drying mat in a cool area (60°F) for 24 hours until the surface is dry to the touch.
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7
Move the cheeses to a ripening box (cave) maintained at 54°F (12°C) and 90-95% humidity. Place them on wooden boards or plastic mats.
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8
After 1 week, prepare the first wash: Mix 250ml water with 1 tsp salt and 20ml Marc de Bourgogne. Lightly dampen a sterile cloth and wipe the surface of the cheese.
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9
Repeat the washing 2-3 times per week for the next 5 weeks. With each subsequent wash, gradually increase the ratio of Marc de Bourgogne to water until the final washes are nearly pure brandy.
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10
As the B. linens develop, the rind will turn from white to pinkish-orange. Flip the cheese with every wash to ensure the rind develops uniformly.
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11
By week 6, the cheese should feel very soft and 'bulgy' when pressed. The aroma should be pungent and the rind a deep, moist orange. Wrap in wax paper and store in a round wooden box if possible.
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12
Allow the cheese to temper at room temperature for at least 2 hours before serving to ensure the center is molten and spoonable.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the delicate ripening cultures. If the rind becomes too slimy, decrease the humidity slightly by cracking the lid of your ripening box. Be patient with the lactic set; the 16+ hour curd development is crucial for the unique Époisses texture. Maintain strict hygiene; use a fresh cloth for every wash to prevent unwanted mold contamination. If you cannot find Marc de Bourgogne, a high-quality Grappa or even a dry white wine can be used for the brine.
🍽️ Serving Suggestions
Serve with a crusty French baguette or toasted walnut bread to scoop up the creamy interior. Pair with a glass of Burgundy Pinot Noir or a late-harvest Sauternes for a classic contrast. Accompany with dried apricots or fresh figs to balance the saltiness and funk. Enjoy alongside a handful of toasted Marcona almonds for added texture. Serve as the grand finale of a cheese board, placed in its own dish to contain its gooey glory.