Enduring cold weather at the start of a new year calls for serious measures. Time to break out the Époisses de Bourgogne cheese and tasty wines.
Those already familiar with the glories of Époisses know what I mean. Once you've experienced Époisses, the intense sensory impressions cannot be forgotten. Passionate reactions are common.
Époisses cheese starts simply enough. The milk comes from Brune, Montbéliarde, and Simmental Française cows grazing in the area between Auxerre in the north of Burgundy and the famed Côte-d'Or vineyards near the village of Gevrey-Chambertin in the south. For French domestic consumption, Époisses producers use unpasteurized milk, whereas Époisses exported to the United States comes from pasteurized milk.
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