#époisses

[wgm-beautiful-world]

Château d'Époisses - FRANCE

[dijonbeaune]

VIDÉO | Tête de veau et fromage d'Époisses dans l'Avallonnais

La semaine dernière, Bourgogne Magazine faisait escale dans l’Avallonnais. Gabriel Girard, passé par la maison Loiseau à Saulieu, propose une cuisine maison à bas prix depuis 9 ans dans son village d’enfance. Bienvenue au Bambou’s Café, à Savigny-en-Terre-Plaine ! Aujourd’hui en France, près de 70% des villages sont dépourvus de commerces. Gabriel Girard a grandi à Savigny-en-Terre-Plaine…

[thethirdromana]

Babylon 5 characters as cheeses

OK, I love this question.

Let's start with Delenn. She's halfway between one thing and another. She's strong, powerful, unifying. She may look superficially weak and squishy, but she can dominate a room (/cheeseboard). Delenn is Cambozola, a delicious hybrid of gorgonzola and camembert. I see the Minbari as more of a camembert and the humans as more of a gorgonzola, but you know, I'm open to dissenting opinions on that.

For Londo I needed a cheese that would look stunning in purple. He's all about tradition, so it needed to be a cheese with a solid history, under a DOP. My suggestion is Époisses, a cheese that dates back to the early 16th century. It's a rich, soft, stinky cheese with a rind that is washed in brandy. This just feels so profoundly like Londo in cheese form that I'm not actually sure I can justify the choice sufficiently. I'm just going to have to trust that you see my vision.

One of the many things that I utterly love about G'Kar is the way we see his character evolve. When we first meet him, he seems a bit silly and a bit petty; not the kind of person to take seriously. But under pressure, it turns out, he rises to the occasion and proves to be unbreakable. G'Kar, therefore, is a squeaky cheese that can handle a lot of heat. G'Kar is halloumi.

To me the core of Sheridan's character is that he doesn't really fit in the position he's been placed in. He's a hotshot military commander who has had diplomacy forced upon him. He's not a cheese that's a natural fit alongside all the other cheeses. But when he's in his element, Sheridan is unbeatable. Sheridan is mozzarella.

For Sinclair, I wanted something smooth and subtle. There's a pyramid-shaped goat's cheese called Pouligny Saint Pierre that's has flavours of nuts, hay and herbs, which has exactly the combination of strength and subtlety that I associate with Sinclair. Also, it only comes in 250g servings, so - just like Sinclair - you never get quite enough of it.

Marcus is the most English Englishman to ever be several generations removed from England, so he could only be a cheddar. Specifically, Wookey Hole cheddar, which is matured underground in the Wookey Hole caves in the Mendip Hills near Glastonbury. Also buried under Glastonbury - allegedly - is King Arthur. Marcus would love to be associated with this specific cheese and you can't tell me otherwise.

I would love to provide a Russian cheese for Ivanova but Russia is just not really a notable cheesemaking country. So instead I suggest a Lancashire bomb, a strong, creamy ball-shaped cheese that's wrapped in black wax so it literally looks like a bomb. Put a Lancashire bomb on your cheeseboard and no one is going to be looking at anything else. It also has a tanginess that feels very much like the cheese expression of Ivanova's dry humour.

One of the trickier people on this list was Garibaldi. He's fast-talking, divisive, a man of the people. He beats up criminals and he loves cartoons. None of this says cheese to you? Well, my suggestion is Wensleydale, a distinctive crumbly Yorkshire cheese that was saved from near-extinction after it was featured in Wallace and Gromit. (This is the weakest of my suggestions, but sometimes I fear we have to accept that a sci-fi character is not a cheese. Alternative ideas welcomed.)

When I first started watching Babylon 5, I called Franklin Dr Handsome, and despite all that he goes through - the wars, the stim addiction - it still feels like being a handsome, charming and generally good guy is at the core of his character. He's been through a lot but he's come through it, if not unchanged, then none the worse for it. I suggest smoked applewood, a cheese that's sweet, smoky, and always popular.

And finally, Lennier spent most of his life before Babylon 5 in a monastery, so we need a monastic cheese. My choice here is Tête de Moine - which translates literally as "monk's head" - a Swiss cheese that dates back eight centuries. It's not supposed to be cut but pared with a girolle, or cheese curler. I don't know that there's anything more Minbari than a cheese that comes with a ritual for how you're supposed to eat it.

[operationnewsreel]

One of the normal ones?? Dude that's like the weirdest answer just name a cheese

Fine. Époisses de Bourgogne or something like that.

[ruou-tot]

Meursault Poruzots

Meursault Poruzots là chai vang đến từ thương hiệu vang Pháp nổi tiếng - Louis Latour. Hầu hết các loại vang trắng của Louis Latour đều được làm từ nho Chardonnay và Meursault Poruzots cũng không phải một ngoại lệ.

Hương vị rượu vang Meursault Poruzots Meursault Poruzots Louis Latour có màu vàng chanh nhạt với hương thơm nổi bật của các loại trái cây họ cam quýt. Mùi hương nhận thấy rõ nhất là chanh, táo, lê và bơ. Những ghi chú tươi mát này hòa cùng mật ong và hoa keo thơm dịu nhẹ, đem đến sự phong phú cho rượu vang. Hương thơm béo ngậy của kem mịn trộn lẫn với nốt hương từ gỗ sồi nướng và vani tinh tế, cân bằng lại mùi vị.

Thực khách sẽ dễ dàng cảm nhận được sự hài hòa của táo chín với sáp ong đầy ngọt ngào. Quá trình lên men malolactic khiến vị bơ trong Meursault Poruzots khá rõ nét. Hương vị nhẹ nhàng, đơn giản nhưng tinh tế ấy khiến người dùng mê đắm. Vị vani và gia vị nướng tạo nên một nốt trầm sâu lắng cùng một kết thúc tuyệt đẹp, khó quên.

Giá rượu vang Meursault Poruzots Meursault Poruzots có giá thành khá cao, dao động từ 3,420,000 đến 3,430,000 đồng/chai, tùy từng thời điểm và số lượng mua. Nếu quý vị muốn thử vị bơ đậm đà của Chardonnay thì đây chắc chắn là một loại rượu tuyệt vời và đáng để trải nghiệm.

Nếu quý khách đang băn khoăn không biết tìm mua rượu chính hãng ở đâu cho yên tâm thì Rượu Tốt chính là cơ sở xứng đáng được ưu tiên lựa chọn đầu tiên. Chúng tôi mang đến cho khách hàng trải nghiệm mua sắm giá tốt với các dòng sản phẩm đa dạng, chất lượng thượng hạng. Những phần quà thú vị như khui rượu, bộ ly, đùi heo muối hay thậm chí là một chiếc tủ rượu vang đang chờ đón quý khách “rinh” về nhà. Liên hệ ngay để biết thêm thông tin chi tiết về các ưu đãi hiện tại và giải đáp những thắc mắc của bản thân về sản phẩm quý vị nhé!

Thưởng thức rượu vang Meursault Poruzots Tiềm năng lão hóa của rượu vang Meursault Poruzots có thể lên tới 6-8 năm nếu được bảo quản đúng cách ở nhiệt độ 12 đến 15 độ. Mức nhiệt từ 12-14 độ được nhà sản xuất khuyến nghị khi phục vụ loại vang Pháp này.

Món ăn từ thịt trắng như gà sốt kem, gà tần, gà nướng tiêu, cá hồi áp chảo, cá đuối sốt bơ,... sẽ là những thực phẩm ghép nối lý tưởng với Meursault Poruzots. Risotto với nấm truffle trắng, bơ, hành hoặc pho mát (một loại cơm của Ý được nấu với nước dùng cho đến khi đặc sệt như kem, màu vàng của cơm tạo ra bởi saffron - nghệ tây) cũng được nhà rượu gợi ý ăn kèm. Có nhiều loại phô mai có thể ăn kèm với vang trắng, nhưng Époisses của Pháp (một loại phô mai mềm làm từ sữa bò tươi hoặc đã tiệt trùng, có vị cay nồng) là lựa chọn tối ưu nhất cho Meursault Poruzots.

Thông tin thêm về vùng Meursault và vườn nho Poruzots của rượu vang Meursault Poruzots Meursault là vùng rượu vang nằm ở phía Nam Volnay và Pommard ở Cote de Beaune, Pháp. Đây là khu vực chuyên sản xuất các loại vang trắng và là xã sở hữu diện tích rộng lớn nhất ở Côte-d'Or. Mặc dù không có chai vang nào được xếp vào phân hạng nhất - Grand Cru nhưng hầu hết các loại vườn nho ở đây đều thuộc loại chất lượng cao và thuộc phân hạng cao thứ hai - Premier Cru.

Với đặc trưng là đất đá marl, đá vôi từ thời kỷ Jura cùng vị trí đắc địa của vườn nho Poruzots đã góp phần vào sự phát triển toàn diện của nho, cho phép chúng chín đều, tạo nên hương thơm phong phú cho các loại rượu. “Poruzots” là viết tắt của “Porroux” - nơi nhiều đá. Cái tên này đã phản ánh rõ nét về loại đất của vườn nho đã tạo ra đặc tính trái cây và bơ chín cho Louis Latour Meursault Poruzots.

#wine #winelover #vangphap #MeursaultPoruzots #ruoutot

[swirlwineconsulting]

What am I supposed to smell in this wine?

Your eyes are shut tight and your nose is dipped genteelly into your glass, seconds later your head lifts and you ask “What am I supposed to be smelling here?” “What do you smell?”. Alas, what I smell and what you and your table mate(s) smell are rarely the same, and guess what? It doesn’t matter.

Your wine came with a list of tasting notes including words like: Bing and dried cherries, tropical fruits, cedar, black raspberries and melon, even wet stone, leather, pencil lead and barnyard. You spend precious time that could be spent enjoying your purchase trying to find the experience the reviewer told you to expect. Are you confused, disappointed that you couldn’t discern what you were supposed to? Let it go and let’s move on to all you really need to know to “sacar todo el jugo” as the saying goes in Spanish- “get all of the juice out” of the experience.

Like most passionate students of wine (especially those seeking certifications and advanced degrees), I spend a great deal of time sniffing through spice cabinets, ethnic grocery stores and farmers market stands, blooming flowers and fruit trees, freshly mown grass and hay, the ocean breeze, the wet pavement after summer rain (petrichor), the earthy smell of an open field after a heavy downpour (geosmin). I smell the differences between Oolong, Earl Grey and Lapsang Souchong teas; between Italian espresso roast and Cuban coffee; between uncured and smoked bacon. In other words, I stick my nose into a lot of places where it doesn’t necessarily belong-also looking for signs of faults in a wine like: locker room, dirty laundry, geranium, rotten egg, burnt rubber, cooked garlic, or skunk.  I volunteer at a local farm to smell freshly-dug earth and the growth stages in the lifespan of heirloom tomatoes. I grow seasonal veggies and herbs on my patio so that I can enjoy the scent of my Meyer lemon tree in bloom and the lingering smell of tarragon on my fingers at harvest. Many wine lovers are also great cooks who recognize the variations in aroma of a ripe vs an unripe ingredient, uncut vs sliced, raw vs cooked or a fresh vs fermented one.  I recommend that anyone looking to more fully understand the vocabulary of wine begin by learning to smell, as many of the aromatic characteristics also reveal themselves on the palate.

For example, some well-ripened cheeses smell pungently of dirty socks. Not very appetizing to those who don't enjoy Époisses from France or Dutch Limburger but make sense to those who love them. The nuance of animal fat is especially prevalent in Syrah from France's Rhône Valley. A stone-like scent and flavor (some of us diehards have even licked the stones) are the hallmarks of Sauvignon Blanc from the Loire Valley, Champagne and Chablis. Many southern French reds hint at licorice. German Riesling often smells faintly of gasoline – in a good way.

The Wine Aroma Wheel is a helpful tool for learning to describe the complexity of wines by categorizing their characteristic aromas in relation to fruits, vegetables, flowers, minerals, animals, wood, oak and yeast, etc. However, none of this is very useful to someone unfamiliar with the aromas listed. Sadly, today’s supermarkets offer little help in identifying the scents on the wheel as most fruits and vegetables, especially imported tropical fruits (mango, papaya, guava, starfruit) were picked before prime ripeness and lack smell as well as flavor. I once told someone who didn’t like papaya that they most likely hadn’t had a local, fully ripened one. How many of us have access to fresh gooseberries, green almonds, persimmons or quince whether unripe or ripened? What about boysenberries and dragonfruit? Was that lychee fresh or canned? How many have plucked a fig or olive from the tree, can differentiate between the scent of iris, jasmine or lilac? Ever ride a horse or wear Granddad’s old leather bomber jacket?  Do you smell your shitake, oyster and maitake mushrooms? See what I mean? This is not a game for everyone.

Having a common language for winetasting allows people of diverse backgrounds to communicate fluidly. Learning the basics is desirable and can add fun when sharing wine with others; but should not be stressful for the average consumer. At a recent tasting of wines from Bourgogne and Bordeaux, a heavily Aussie accented presenter swirled the glass before handing a juicy red Burgundy to me. He raised his glass to his nose as I did mine and we both said, almost in unison “Horsehair!”. The scent took us both back to the memories of saddling up a freshly brushed horse, while also hinting at the wine’s age and vineyard location.  A connection was made. A Jamaican-American wine and food writer I know often refers to Barbados cherries, Marionberries, Hibiscus or Sorrel flowers and sea urchin. Do these hold any meaning for you? If so, enjoy these bonus associations when they occur, if not move on.

Detecting aromas is not a parlor trick or for showing off. Your server at a restaurant should be able to detect most faults in the wine before pouring.  Let them examine the cork and discreetly sniff for off odors. If an off-putting aroma or bad taste slips by them, let them know, trust your judgement that the wine shouldn’t smell like a wet dog or taste like your kitchen sponge. A faulty wine is generally identifiable, so if this occurs with a bottle you open at home, cork it up and return it to the vendor, if possible. For this reason, I never tell attendees in my classes what to smell or taste; rather to “feel the sensations” of the wine. The important elements of a balanced wine are in its acidity, tannin structure, residual sugar level, alcohol by volume (ABV%), mouthfeel – assets that most people can detect - tartness, sweetness or the lack of it, the heat of alcohol and the thin or thick texture on the palate. After all, what the average drinker wants from a glass of wine is enjoyment.

If you fancy yourself “not average” by all means join me in exploring all the good and bad smells associated with wine – otherwise, as my class descriptions advise “Smell, Sip, Taste, Enjoy” and leave it at that.

[mexbeadyeyes-blog]

Back in November, Women In The Food Industry co-founder Mex Ibrahim attended a fun and beautifully put together immersive dinner experience at the O’Meara Theatre in London. Guests at the six course dinner were entertained by actors representing the characteristics of six very different French cheeses: Époisses, Beaufort Chalet d’Alpage, Neufchâtel, Saint-Nectaire, Brillat-Savarin, and Bleu d’Auvergne. For International Women’s Day we look across the Channel to four inspirational women who are responsible for making, training, presenting and promoting in the wonderful world of French cheese.

[fayes-fics]

Would you rather eat cheddar that smells of époisses (but tastes of cheddar), or eat époisses that smells if cheddar (but tastes of époisses)?

Hi again cheese Nonny!

Bloody hell these choices… I guess eat epoisses that smells of cheddar. Cos epoisses smell imo is worse than its taste.

Thanks for your asks 😂😁🧡🧡

[z3r0-c001]

époisses got me actin unwise

[moulin-girault]

À la table du moulin, tout simple :

Soupe aux légumes et plombs

Saumon cuisson basse température, sauce à l’oseille, poireaux et pommes de terre rôties.

Époisses

Fromage blanc au miel.

Pain au levain et Chinon blanc

[iyersfood]

A Cheese Documentary

Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.

I found this very educational. I hope you do as well.

0:00 Introduction

0:33 Parmigiano-Reggiano

2:45 Gruyère

4:26 Havarti

5:22 Raclette

7:21 Tête de Moine

9:36 Swallow Tail Tomme

11:31 Goat Tomme

12:27 Bismark Clothbound Cheddar

13:54 Shelburne Farms Cheddar

14:56 Manchego

16:40 Gouda

18:30 Brie

20:32 Camembert

22:26 Coupole

23:46 Gorgonzola

25:25 Roquefort

27:32 Époisses

29:10 Winnimere

30:59 Mozzarella

32:30 Ricotta

33:23 Chèvre

33:51 Burrata

35:12 Provola

36:19 Queso Fresco

37:10 Feta

38:01 Labneh

38:38 Farmer Cheese

39:20 Mascarpone

40:02 Halloumi

41:16 Cotija

Saxelby Cheese Shop

[hellobyeokgo]

Lucian 2023 July Wine List

來試試 Lucian 七月酒單

第一杯 Antonio Lopes Ribeiro 'Biotite' 2020 嘗試 Loureiro 品種

一點甜 味道主要是 水果、香甜 有適當的酸平衡

第二杯 Chateau Pierre-Bise Savennieres Clos de Coulaine 2020 羅亞爾河谷的 Chenin Blanc

這杯是比較不甜的 Chenin Blanc 然而 Chenin Blanc 特有的 番紅花混合蜂蜜的香味 依舊明顯

搭配的起司拼盤 左邊的 Comté

中間的 Époisses 很臭 是新鮮的 發酵的臭味

右邊的 blue cheese| 尾韻滿鹹

酒單上 Kiralyudvar Tokaji Furmint 2019 我滿有興趣 但這次沒喝到 店員說這款酒不甜 我滿好奇不甜的 Tokaji 下次有機會再試試

[dijonbeaune]

Les trois lauréats du Grand Circuit du Patrimoine récompensés

Les trois lauréats du Grand Circuit du Patrimoine récompensés

[lefondbk]

Tonight’s #thursdayvegprixfixe features #porcini noodle soup. You could say it’s not quite not quite #ramen. You’ll also get a cabbage salad with #Époisses and vanilla buttercream cake with chocolate ganache. #greenpoint (at Le Fond) https://www.instagram.com/p/BrEADgjhsvT/?utm_source=ig_tumblr_share&igshid=krvjpeu1gnpl

[jj-ktae]

@jaebeomsmullet is finally drinking good wine and eating good cheese my baguette heart is beating

[kris33390]

Filet mignon de porc à l'époisses

Filet mignon de porc à l’époisses