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Époisses (French pronunciation: [epwas] ), also
known as
Époisses de
Bourgogne (French: [epwas də buʁɡɔɲ]), is a
legally demarcated cheese made in the...
-
guide for
Époisses, Côte-d'Or.
Wikimedia Commons has
media related to
Époisses. The
impressive medieval and
renaissance castle of
Époisses The original...
- Limburger,
Tilsit cheese, Port-Salut, Raclette, Livarot, Pont l'Eveque,
Époisses,
Wisconsin Brick, Năsal and Pálpusztai. It is also used in the production...
- Bard-lès-
Époisses (French pronunciation: [baʁ lɛ.z‿epwas],
literally Bard near
Époisses) is a
commune in the Côte-d'Or
department in the Bourgogne-Franche-Comté...
-
compared to
other methods of
cheese production.
Ardrahan Brick cheese Époisses Fontina Herve Langres Limburger Maroilles Mondseer Munster Pont-l'Évêque...
- : 87, 185
Roquefort in France: Frédéric
Leblanc du Vernet, 1869: 627
Époisses: Brillat-Savarin,
early 19th century: 254
Stilton in
England (1912) Cheddar...
-
fermentation takes a long time,
giving padaek an
aroma similar to
cheeses like
Époisses.[citation needed]
Unlike other versions of fish
sauce in
Southeast Asia...
-
concave dent
known as the "fontaine." It is a less
pungent cheese than
Époisses, its
local competition. It is best
eaten between May and
August after 5...
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Bresse chicken, the
Burgundian dishes coq au vin and beef bourguignon, and
époisses cheese.
Tourist sites of
Burgundy include the Rock of Solutré, the Ho****es...
- in aroma-proof foil. It is very
similar in
flavor to the
French cheese Époisses. The
Monroe Cheese Company, the
original source of Liederkranz, p****ed...
