When I was in Europe I got a chance to try real epoisses cheese, not the modified version we get in the states, and it is truly exquisite. If the cheese has no rind but has been treated, remove about the same amount from the outer surface. I will not be buying this cheese ever again. If so, it's probably a washed rind. Ever since she began contributing to the site several years ago, Mary has embraced the Go to Bourgogne and enjoy, or stay here and eat Velveeta. The cheese is often served with spoons, so that consumers can spoon the cheese out onto hearty artisan breads and some fruits. Rinds are the outside shell on cheese that forms during the cheesemaking process. Does it have a noticeably orange or reddish hue? Look at the color of the rind. If the cheese has no rind but has been treated, remove about the same amount from the outer surface. Époisses, also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. More power to those who do like it though -- I've always been a bit of a picky eater. Today the Berthaut label is associated with Epoisses cheese made in the traditional style. 3 years ago. spends her free time reading, cooking, and exploring the great outdoors. The answer may be very obvious, but I'm a cheese neophyte. In 1991, the cheese was awarded an Appellation of Controlled Origin, to preserve its history and integrity. Examples of washed cheese rinds may be found on Oka, Epoisses, Raclette, and Taleggio. Every time, there has been an ammonia taste. Although rinds are edible, the question you need to ask yourself is, do I really want to eat it? Over time, this forms a thin crust on the outside of the cheese which becomes its rind. So what makes an epoisses cheese different from, say, a gooey blue or even an older Stilton? It had such a metallic, bitter tang, it really put me off. Take a little nibble of cheese with the rind and let your taste buds guide you. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. I'm really willing to learn though, so can somebody tell me a bit more? The salt enters the surface of the cheese and pulls out water, which makes the outer surface of the cheese hard. What are Some Cheeses Made from Cow's Milk? Salt brine is rubbed over the surface and sometimes other mixtures containing herbs and spices. Examples of washed rinds: Epoisses, ColoRouge, Red Hawk, Barick Obama. The rind develops during the ripening process and protects the cheese from drying out and unwanted mold. Food writer, cookbook author, and recipe developer Jennifer Meier specializes in creating healthy and diet-specific recipes. In the temperature and humidity controlled rooms where cheeses are aged, air naturally dries out the outside of the cheese. Which European country will inspire your culinary journey tonight? If a rind does not look or smell appealing to you, or the texture is too hard or chewy, don’t eat it. Natural rinds tend to be thicker and harder, and sometimes gritty. Natamycin-treated cheeses sold in Germany carry a warning against eating the rind. Natamycin Warnings . Examples of natural rinds: Stilton, Montgomery Cheddar, Tomme de Savoie, Cantal, Parmigiano-Reggiano, and Tumalo Tomme. "Biokäse," or bio-cheese in Germany, has no Natamycin. The secondary coating is not edible and should be cut off. I'd really recommend everybody to try it at least once -- who knows, you might find out that you have a hidden love for strong cheeses. This protects the cheese for transport to the market. Natural rinds form with the least amount of intervention. Kind of sounds like an unfortunate medical condition to me. Brie, Camembert, and Bavaria blue cheese are made by spreading a mold culture over the cheese and letting it age, which creates a white rind and a fresh, mushroom-like smell. Other cheeses are treated with special bacteria during ripening, to create a "smear" on the rind. Imprinting and branding do not change a natural rind. In 1956, a cheesemaker named Robert Berthaut, along with his wife, became concerned about French artisan cheeses. Printing on rind with food-grade dye is often done to cheeses like Cabot cheddar. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Some producers also label the cheese Epoisses de Bourgogne, to indicate that it is an authentic Epoisses cheese from Burgundy. The cheese may also be paired with strong red wines and spicy whites. For this reason, they aren't always the most pleasant eating experience. Also during this time, the cheese is treated; it is turned regularly, brushed and washed. It is still edible if you like it. Epoisses cheese is an artisan French raw milk cheese with a characteristic strong odor and runny interior. After the saltwater bath, cheese is usually ripened in a cheese cellar under conditions specific to each type of cheese. Berthaut also makes a version which is acceptable for sale in the United States, since the milk is heated enough to kill potentially harmful bacteria. Now I have had it it four times from respectable sellers (Whole Foods). Hard and semi-hard cheeses such as Emmentaler or Gouda are sometimes coated with paraffin, wax, linseed oil and cloth or plastic after ripening. A neighboring town, Brochon, makes a similar cheese, known as Ami du Chambertin. These cheese rinds are usually edible.