Product Profile:

Description:
This cheese was created in the early eighties; it is a good representation of its older brother Epoisses, although drastically smaller in size. The maturing process is almost identical only taking less time and being slightly more delicate during the washing stage. It is matured for one to two weeks then it undergoes three weeks of regular washing with Marc de Bourgogne (a strong local brandy), all done painstakingly by hand.

The flavour of this cheese is intense and should only be attempted by true washed rind lovers; salty, sweet, milky with floral-straw like flavours on the rear of the palate. The aroma is just as intense with strong farmy and straw elements coming through. The rind is moist and delicate with a deep orangey-red colour to it. The pate is creamy textured and yellow to pale yellow in colour.

Pair this cheese with a good chardonnay or any dry white wine, preferably from a cold climate. This gives the wine a less fruity flavour and more acidity, making it a perfect match with this cheese.

Information for this profile sourced from AOAP Staff and http://www.fromagerie-berthaut.com/