Famous French cheese made with raw cow's milk. During its maturation its bark is washed with Marc de Burgundy. It matures a minimum of 4 weeks. Its paste is flexible and unctuous. The most outstanding characteristic of this cheese is its strong smell (epoisses means smelly) which led to it being forbidden to take it on public transport in France.Its taste is powerful, rich, spicy and very characteristic, the dough melts in the mouth , leaving a delicate creamy sensation on the palate. Le Fort de la Cote is the elaboration of the famous French tuner Xavier.
You can buy this cheese in units of 275 grams.
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|Mature period||Mínimo de 4 semanas|
|Kind of milk||Raw|
This washed soft cheese has been produced in France for centuries. It is a truly characteristic cheese, with its roots in Burgundy. The Cistercian monks based in Epoisses originally shared their knowledge of how to make this cheese with local women, who passed it from mother to daughter.
The cheese has a floral aroma, with a shiny and slightly wrinkled skin. The color of the Epoisses cheese varies from ivory with touches of orange to red brick (this will depend mainly on the maturation process of the cheese). This red coloration of the bark is caused only by surface bacteria that grow there (Brevibacterium linens). The use of any colorant is strictly prohibited. The cheese itself is pale beige, with a smooth and creamy texture. The heart of the cheese may be slightly crumbled when it is still young, and gradually becomes creamier as it matures.
The legend says that Napoleon made it his favorite cheese, which he savored regularly with a good Chambertin.