You may not know it, but Epoisses is actually a French word meaning "completely worth the effort'' or "stinky but incredibly loveable" because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of this French classic, and you'll know why we go to such lengths to ensure that this unctuous pasteurized cow's milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the 1950s by our beloved M. Berthaut. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn't nearly as difficult as aging it. Slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.
Photos from Our Community
Just the Facts
ChardonnayThis wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.
Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne
New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.
Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
VodkaPairing vodka and cheese may seem counterintuitive, but the truth is that this clean spirit appreciates nuanced cheeses that help bring out the subtleties of its flavor.
Remebering Robert Berthaut
Sad news out of France this week: Robert Berthaut—the man responsible for reviving the iconic washed rind cheese Epoisses—passed away on Monday, at the age of 94. For sixty year, Berthaut’s family farm has been the world’s leading Epoisses producer, and the man himself was instrumental in getting the cheese protected designation of origin status …
Netflix and Cheese?
Sometimes, artisan cheeses can come off as ‘snobby’, but we couldn’t agree less! Here at Murray’s, we want everyone to enjoy cheese in whatever whey they want – whether it’s at a fancy dinner party or just snacking on the couch watching Netflix or a film downloaded using a Pirate Bay proxy. Cheese is what …
Make Whey For… Langres!
It’s nearly the New Year – of course, we’re planning on popping corks on a few bottles of champagne and digging into cheese plates designed by our talented expert cheesemongers. But we’re not the first people to think that cheese and champagne are perfect for each other. In fact, the creator’s of one of the …