Epoisses is a cheese from the Burgundy region that received it’s AOC in 1991, which means that no cheese outside of half of the North West region of the Cote d’Or, two cantons in the Haute Marne and 3 cantons in the Yonne (Sens, where I live, is in the Yonne), can call itself Epoisses. They’re so funny 🙂 The cheese takes it’s name from the village Epoisses http://fr.wikipedia.org/wiki/%C3%89poisses.
The reason why I’m talking about Epoisses is because M. Parret the diploma-ed fromager, said that this cheese would be better than the reblochon for boudin noir tartines https://cookinginsens.wordpress.com/2011/09/06/tartine-boudin-noir-apples-and-reblochon-cheese/. I made some tartines for today’s lunch using the Epoisses instead of the reblochon and of course he was right. He’s French and he has a diploma. I never argue with him about cheese. Hardly ever.
Epoisses is a very soft, spreadable cheese with a pronounced flavor that complimented the flavors of the boudin and apples much better than the reblochon. Yesterday’s tartines were good but today’s were perfect!