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Époisses de Bourgogne is a cheese made in the village Époisses, which is in the ''département'' of Côte-d'Or in France. It is located around halfway between Dijon and Auxerre. Commonly referred to as Époisses, it is a pungent unpasteurised cows-milk cheese. Smear-ripened (washed in ''marc de Bourgogne'', the local pomace brandy), it is circular at around either or in diameter, with a distinctive soft red-orange colour. It is sold in a circular wooden box, and in restaurants, is usually served on a spoon due to its extremely soft texture. The cheese is often paired with Trappist beer or even Sauternes rather than a red wine. Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses". ==History== At the start of the sixteenth century, the village was home to a Cistercian community at L'Abbaye de Citeaux that, according to oral legend, began production of the cheese. Two hundred years later, when the community left, they left local farmers the recipe, which developed over the next century. Although popular at the start of the 20th century, with over 300 farms manufacturing the cheese, production had all but died out by the end of the Second World War. This resulted from the loss of a significant portion of the male population, leaving the women to work the fields, which in turn led to the neglect of the local dairy businesses and cheese-making. In 1956, a pair of small farmers, Robert and Simone Berthaut, decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several artisanal fromageries now manufacture the cheese.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Époisses de Bourgogne」の詳細全文を読む スポンサード リンク
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