Rencontre autour de l'époisses

With Arnaud Bachelin, writer and publisher at Éditions de l’Epure, followed by a wine and cheese tasting.

It is a soft cheese whose origins date back to the 16th century. It was a regular favourite of Louis XIV. It nearly disappeared, but thanks to the tenacity of the Berthaut family (cheese makers and affineurs), it regained its former glory and production began to rise in the mid-1950s. Its unique flavour and texture come from its fat content and the way it is matured in Burgundy marc. Like any self-respecting Burgundian, I do it justice at every meal. I have memories of Époisses oozing profusely on Christmas evenings or during family meals. And many others where my grandmother would try every trick in the book to help me sneak this ‘King of Cheeses’ past the table – a cheese that tends not to know how to keep a low profile. Oh, how many times have I arrived at St Pancras station in London trailing that scent which puts more than a few people off… but let’s be clear: Époisses offers a world of culinary delights for the most adventurous.