Seine Funktionen. Die Käsesorte Epoisses trägt seit das AOC (Appellation d'Origine Contrôlée / Kontrollierte Ursprungsbezeichnung) und seit das. Epoisses AOP - Weichkäse aus Rohmilch - g Schachtel: granite-stage-laser.com: Lebensmittel & Getränke. Mit seinem unverwechselbaren und einzigartigen Geschmack, ist Epoisses Käse aus Vollmilch von den landwirtschaftlichen Betrieben für die PDO ermächtigte.
Époisses de BourgogneDer Époisses ist ein französischer Käse aus Kuhmilch. Er fällt unter die Appellation d'Origine Protegée (AOP), wodurch Qualität und exaktes. Époisses de Bourgogne ist ein Kuhmilch-Weichkäse mit Rotschmier-Rinde aus dem Burgund in Frankreich. Er gilt als einer der "stinkigsten". Mit seinem unverwechselbaren und einzigartigen Geschmack, ist Epoisses Käse aus Vollmilch von den landwirtschaftlichen Betrieben für die PDO ermächtigte.
Epoisses Disclaimer VideoPRONOUNCING FRENCH CHEESE - part 1 Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. Spelling error: Comment optional H2h close. French AOC Other French cheeses:. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the s by our beloved M.
р Epoisses welchen Epoisses funktionieren Casino Auszahlungen am schnellsten. - NavigationsmenüPasst alles Geschmack. If the cheese smells strongly of ammonia or is intensely runny, it is no longer good to eat and it should be discarded. French cheeses. It goes well with Trappist beer and Sauternes. The remaining curds are salted and poured into molds without being heavily compacted. Multi-search Clear search Search. The cheese is often served with spoons, Huuge Casino that consumers can spoon the cheese out onto hearty artisan breads and some fruits. It's Epoisses with Marc de Epoisses brandy. The maturation period lasts six to eight weeks. Elitepartner Gutschein 6 Monate the Berthaut label is associated with Epoisses cheese made in the traditional style. Its rind is smooth or slightly Skat Online Gegen Computer and shiny, of a color varying from orange-tinged ivory to brick red depending on its degree of maturity. The Époisses PDO (Protected Designation of Origin) Germain is an authentic product of the Burgundy region, produced with the utmost respect of the original recipes. This cow’s milk cheese has a beautiful orange rind washed with Marc de Bourgogne (a local grape spirit) and a . 10/31/ · Epoisses cheese is an artisan French raw milk cheese with a characteristic strong odor and runny interior. Like many traditional French cheeses, the intense pungency of the cheese can be unappealing for some consumers, while others revel in it. Quantity of No.1 Berthaut's Epoisses AOP in trolley 0. 0 in trolley. Add to favourites Add to list. £ (£24/kg) Add to favourites Add to list. Soft cheese made from pasteurised cows milk. Made in Burgundy, France, this cheese is pungent and sticky, with a surprisingly mellow flavour. It's washed with Marc de Bourgogne brandy/5(31).
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As the cheeses firm in the molds, they are washed, first in brine and later in brandy or wine. As a result, the cheeses develop a characteristic salty flavor, along with an orange to reddish rind.
The cheese is allowed to age for around two months before being sent to market, and it needs to be eaten quickly. A good Epoisses cheese will smell pungent, and will resemble a gooey paste when cut open.
The cheese is often served with spoons, so that consumers can spoon the cheese out onto hearty artisan breads and some fruits. Its paste is light beige on the outside and white in the center.
Its texture is very soft, creamy and smooth; the aroma is powerful and complex with earthy notes. It should not be sharp or aggressive.
About us Find out more about the French dairy sector, its expertise and excellent products! The fragile curds are drained in moulds, and the whey is then allowed to run off.
Around 48 hours later the cheese is removed, salted, and placed on racks to dry; once dry, it is moved to cellars to mature.
Each cheese is rinsed up to three times per week in a mixture of water and marc , and brushed by hand to spread the bacteria evenly over the surface.
The yeast and fermenting agents produce the distinctive orange-red exterior, as it develops over a period of around six weeks. Toggle navigation.
Find over specialty cheeses from 74 countries in the world's greatest cheese resource. Epoisses de Bourgogne.
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