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Chef Lippe's Epoisses. Côte-d'Or, Bordeaux, France

Whole round in wooden box. 8.8oz

 Epoisses is a village in Bordeaux where this cheese is made. If the word had meaning it would probably stand for "completely worth the effort'' or "stinky but incredibly loveable" because the end result, a custardy cheesy bomb, is a unique experience. This cheese is perhaps the greatest paradox of all washed rind cheeses: it has an almost too-strong smell yet has the most elegant, delicate flavor. Once you peel back the russet top and expose the creamy paste you’ll taste something that is sweet, meaty, salty, and sublimely fruity. One slurp of the intensely creamy paste of this French classic, obtained by rubbing Marc de Bourgogne, a type of local brandy “eau de vie”, and turning it, rendering it so delightfully decadent, and you will be hooked for life. I am warning you. Like many of its peers, began life as a monastery cheese After near extinction during World War II, Epoisses de Bourgogne was resurrected single-handedly in the 1950s by Robert and Simone Berthaut and his family. There are other “brands” of Epoisses in the market today, but why would you eat them over a Berthaut is beyond my comprehension. Just break a baguette, dip it in Epoisses, have a sip of wine, and you will be a little closer to heaven.

$25.00
Quantity
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