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Cheese from France, Burgundy
Whole cow milk sets slowly, mostly by lactic souring with a little rennet, for more than 16 hours. The curd is cut coarsely, drained in moulds without pressing and dry-salted. For at least four weeks the cheese is washed one to three times a week, first with water and then with stronger and stronger Marc de Bourgogne, until the rind is orange to brick red. Made in 5 steps over 29 days. The longest step, wash with water, then with Marc de Bourgogne, takes at least 28 days (INAO 2006). Lactic acid bacteria that set the curd and Debaryomyces hansenii and Geotrichum candidum do most of the fermenting.
| Main step | at least 28 daysSet[eambrosia-59562] | Wash with water, then with Marc de Bourgogne |
|---|---|---|
| Temperature | 4 °CMeasured[irlinger2021] | Keep cold after ripening |
| Acidity | pH up to 4.5Set[eambrosia-59562] | Drain without pressing and dry-salt |
| Whole cow milk · Brune, Montbéliarde or French Simmental cows; used the day it is collected, or within 24 h on farms and with daily collection[eambrosia-59562] |
| Lactic cultures · Harmless bacteria, yeasts and moulds are the only cultures allowed[eambrosia-59562] |
| Rennet · The only coagulant; the set is mostly lactic[eambrosia-59562] |
| Dry salt[eambrosia-59562] |
| Marc de Bourgogne · Added to the washing water in rising strength[eambrosia-59562] |
| Starter: lactic cultures; the set is mostly lactic, with rennet only as a helper |
Total time across the recorded steps: 29 days
What changes: Lactic bacteria sour whole milk slowly, and it sets into a fragile curd overnight
Output: lactic curd.
Microbes at work in this step
lactic bacteria sour the milk; a little rennet helps it set
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Époisses is set mainly by slow lactic souring, not by rennet, so its curd is fragile and is drained without pressing. Its rind is washed with Marc de Bourgogne in rising strength. Most washed-rind cheeses, such as Maroilles, are rennet-set and washed with brine alone.
Every number is labelled with how it is known. How this atlas is made
Legend credits Cistercian monks at Époisses in the early 16th century; farm women carried the craft on. Brillat-Savarin called it the king of cheeses in 1825. It became an appellation by decree on 14 May 1991.
