WHEN farmer Robert Berthaut and his wife realised in 1956 that the Époisses cheeses were becoming extinct the couple were determined to do something about it.
They decided that the traditional heritage should be revived and set about learning the skills surrounding this specialist cheese
The Berthaut cheese company is deeply rooted in history founded on time honoured techniques and traditions and is situated on what had at one time been an ancient religious community, with its buildings built to blend in with the old curing room.
The cheese is soft and made from the Auxois region high quality cow’s milk the curing is done by rubbing the rind in Marc de Bourgogne, a spirit distilled from grape residue after grape pressing.
It is a strong flavoured cheese, a great favourite with Napoléon, who would eat it with a glass of watered down Chambertin.
Époisses cheese quiche
Short crust pastry
6 eggs
20 cl pot of crème fraîche
A mixture of cheeses comprising 1/3 Emmenthal and 2/3 crumbled Époisses
Seasoning
Roll out and line a flan tin with the short crust pastry.
Beat the eggs with the crème fraîche
Add the cheese mixture
Season and bake for 30 minutes.
Related article:
The château of Époisses