If I were to visit France, and wanted to buy Epoisses, would it go without saying this it is probably unpasteurized unless otherwise noted? (I would want the unpasteurized version since we can't get it here in the states).
Hi @jonathanrobertson3406! In France, it’s mandatory to indicate whether a cheese is pasteurized or unpasteurized on the label, so you will be able to find the unpasteurized version of Époisses easily. If you’re looking for the real deal, smaller producers and artisanal shops in Burgundy, where Époisses originates, are your best bet. Farmers' markets and specialty cheese shops are also likely to carry unpasteurized varieties. Thank you for watching and let us know if you have more questions! 💛
Most époisses are in fact made from pasteurized milk, the non-pasteurized are 10% of the production so assume it's pasteurized unless specified otherwise. Be warned, the smell is quite overwhelming (the taste is much milder)
Hi @KyleOber! While some cheeses are less salty, many traditional French cheeses, like Roquefort and Époisses de Bourgogne, do contain salt. It's an essential part of the cheesemaking process for flavor and preservation. But as always, it comes down to personal preferences for taste and texture! Thanks for watching 💛! If you want to discover more types of cheese, check out our Top 10 Italian Cheese Compilation! ▶️ ruclips.net/video/59zwzIfA0ew/видео.html
Hi @malthuswasright! Thank you for watching! 💛 We agree that this list focuses on popular and widely loved options, but France’s cheese selection is so vast that there are countless other incredible choices. For example, lesser-known gems like Salers, Saint-Nectaire, or Langres are absolutely worth exploring if you are diving deeper into French cheeses. We hope this list serves as a great starting point for cheese lovers to begin their journey through France’s rich cheese culture. What are some of your favorites?
If I were to visit France, and wanted to buy Epoisses, would it go without saying this it is probably unpasteurized unless otherwise noted? (I would want the unpasteurized version since we can't get it here in the states).
Hi @jonathanrobertson3406! In France, it’s mandatory to indicate whether a cheese is pasteurized or unpasteurized on the label, so you will be able to find the unpasteurized version of Époisses easily. If you’re looking for the real deal, smaller producers and artisanal shops in Burgundy, where Époisses originates, are your best bet. Farmers' markets and specialty cheese shops are also likely to carry unpasteurized varieties. Thank you for watching and let us know if you have more questions! 💛
@@towntraveltips Thanks! Have a great weekend.
@@jonathanrobertson3406 have a great weekend you too and thank you again for watching! 💛
Most époisses are in fact made from pasteurized milk, the non-pasteurized are 10% of the production so assume it's pasteurized unless specified otherwise. Be warned, the smell is quite overwhelming (the taste is much milder)
✝️🤴😄👏👏👏👏👏
Thank you for watching! 💛
True cheese is never salted.
Hi @KyleOber! While some cheeses are less salty, many traditional French cheeses, like Roquefort and Époisses de Bourgogne, do contain salt. It's an essential part of the cheesemaking process for flavor and preservation. But as always, it comes down to personal preferences for taste and texture! Thanks for watching 💛! If you want to discover more types of cheese, check out our Top 10 Italian Cheese Compilation! ▶️ ruclips.net/video/59zwzIfA0ew/видео.html
A very safe selection - certainly not the best ten french cheeses. Though these will be delicious. But there are better out there.
Hi @malthuswasright! Thank you for watching! 💛 We agree that this list focuses on popular and widely loved options, but France’s cheese selection is so vast that there are countless other incredible choices. For example, lesser-known gems like Salers, Saint-Nectaire, or Langres are absolutely worth exploring if you are diving deeper into French cheeses. We hope this list serves as a great starting point for cheese lovers to begin their journey through France’s rich cheese culture. What are some of your favorites?