{"id":590,"date":"2023-02-20T13:49:14","date_gmt":"2023-02-20T13:49:14","guid":{"rendered":"https:\/\/interesting-roentgen.51-75-243-206.plesk.page\/index.php\/history-of-epoisses-cheese\/"},"modified":"2023-02-22T13:01:10","modified_gmt":"2023-02-22T13:01:10","slug":"history-of-epoisses-cheese","status":"publish","type":"page","link":"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/","title":{"rendered":"History of \u00c9poisses cheese"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"590\" class=\"elementor elementor-590 elementor-156\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8d5f548 e-flex e-con-boxed e-con e-parent\" data-id=\"8d5f548\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-22a0264 e-flex e-con-boxed e-con e-parent\" data-id=\"22a0264\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4316305 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"4316305\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 26-03-2024 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"211\" height=\"300\" src=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Talleyrand-211x300-1.jpg\" class=\"attachment-large size-large wp-image-160\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e2234f7 elementor-widget elementor-widget-text-editor\" data-id=\"e2234f7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 26-03-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>During the Congress of Vienna in 1815, 49 European cheeses were rated in a competition organised by Talleyrand. \u00c9poisses is ranked second, behind Brie. <\/p>\n<p>The name of the cheese, \u00c9poisses, comes from the town where it originates. \u00c9poisses cheese was imported to the court by the Count of Guitaut, one of the gentlemen of Louis XIV&#8217;s wardrobe, and became very popular there. Later, Napoleon I was also to appreciate it, as well as the famous Chambertin wine, which he would never forget. It is true that the two form a perfect alliance.<br \/>\u00c9poisses cheese takes the form of a medium-thick disc 10cm in diameter, 4cm thick and weighing approximately 300g. It is matured for two to three months in a damp cellar with washings. Nevertheless, the maturing process only lasts one month if it is done in marc de Bourgogne.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ebc5f2d e-flex e-con-boxed e-con e-parent\" data-id=\"ebc5f2d\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fc8111f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"fc8111f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Smooth or slightly wrinkled rind with an ivory-orange to brick-red colour, depending on its degree of ripeness. This colour is due exclusively to the pigmentation of the surface bacteria, in particular the red ferments, the use of colouring agents being prohibited. Its paste is light beige around the edges and white in the middle. Penetrating and healthy smell, the nose is strong, bouqueted, with aromas of undergrowth. A soft touch with resistance, very high to high, depending on age. In the mouth, the paste is supple, unctuous, never too strong. Its taste is frank, subtle, balanced, with light notes of dried fruit.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ee8a5ac elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"ee8a5ac\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"337\" height=\"248\" src=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/fromage-depoisses-1-1.jpg\" class=\"attachment-large size-large wp-image-161\" alt=\"\" srcset=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/fromage-depoisses-1-1.jpg 337w, https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/fromage-depoisses-1-1-300x221.jpg 300w\" sizes=\"(max-width: 337px) 100vw, 337px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4cbf419 e-flex e-con-boxed e-con e-parent\" data-id=\"4cbf419\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-74e6ac9 elementor-widget elementor-widget-text-editor\" data-id=\"74e6ac9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Epoisses cheese is particularly tasty:<\/p>\n<ul>\n<li>At the end of spring (July, August), because it was made with milk from the first grazing of the dairy cows.<\/li>\n<li>At the beginning of winter (November, December), because it is then made with rich and aromatic milk, produced by cows grazing the autumn regains.<\/li>\n<\/ul>\n<p>The geographical area of the \u00c9poisses cheese appellation covers a large western part of the C\u00f4te d&#8217;Or, two cantons of the Haute-Marne and three cantons of the Yonne department. It corresponds to the natural grasslands associated with the marly soils of the Jurassic geological layers. The Lower Jurassic (Lias) constitutes the historical core of the production area (\u00c9poisses plain in C\u00f4te d&#8217;Or and Terre Plaine in Yonne).<\/p>\n<\/p>\n<h2><strong>History of \u00c9poisses cheese<\/strong> <\/h2>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-47665bd e-flex e-con-boxed e-con e-parent\" data-id=\"47665bd\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4fb4574 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"4fb4574\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"197\" src=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Gravure-Epoisses-2-1-300x197-1.jpg\" class=\"attachment-large size-large wp-image-168\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ac88a84 elementor-widget elementor-widget-text-editor\" data-id=\"ac88a84\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>From the beginning of the 16th century, the village of \u00c9poisses was home to a community of monks to whom oral tradition attributes the paternity of \u00c9poisses cheese. When she left the village some two centuries later, she bequeathed a valuable legacy to the peasant women of the valley: the recipe for making it. And, it is in the small farms of the Auxois, that this cheese <a href=\"http:\/\/androuet.com\/\"> <\/a>The history and development of this exceptional company is based on this.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-81afd62 e-flex e-con-boxed e-con e-parent\" data-id=\"81afd62\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-abb06fb elementor-widget elementor-widget-text-editor\" data-id=\"abb06fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>By taking over the production of &#8220;past&#8221; cheese, the region&#8217;s women farmers gradually established an original know-how, improved the quality of the products, and then made their product known to the outside world, which then peacefully earned its letters of nobility.<br \/>Numerous administrative documents from the beginning of the 19th century thus attest to a developed cheese-making activity specific to the \u00c9poisses valley.<\/p>\n<p>The cheese is already renowned; it is exported to Paris and to several departments. Many authors are interested in how it is made.<\/p>\n<p>The archives thus bear witness to a unity of manufacturing methods, based on the know-how of slow, lactic coagulation, associated with frequent washing of the cheese with marc de Bourgogne.<\/p>\n<p>The good value of the cheeses encourages the development of this activity. It is estimated that there were over 300 farms producing \u00c9poisses cheese around 1900. Cheese competitions on the occasion of agricultural fairs and shows are organised with great success in the region.<\/p>\n<p>The 1914-1918 war, by taking away part of the male population of the Auxois, left the women alone to work in the fields; as they no longer had the time to look after the \u00c9poisses cheeses and to go and sell them on the local markets, they started to abandon the production. The decline is underway.<\/p>\n<p>After the war, the comices did not take over the cheese exhibitions and competitions. The labour-intensive production of \u00c9poisses cheese is not compatible, in the eyes of the new generations, with the development of agriculture.<\/p>\n<p>The disappearance of farmhouse cheese was effective between 1954 and 1956.<\/p>\n<p>It was at this time that a farming couple decided to relaunch the production of \u00c9poisses cheese, by mobilising the know-how of those in the region who still knew how to make \u00c9poisses cheese.<\/p>\n<p>Gradually, the cheese found its fans, aroused vocations on the part of cheese-makers, and developed, culminating in its official recognition in 1991 as an Appellation d&#8217;Origine Contr\u00f4l\u00e9e.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e23249c e-flex e-con-boxed e-con e-parent\" data-id=\"e23249c\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7227107 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"7227107\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Montbeliarde-300x188-1.jpg\" class=\"attachment-large size-large wp-image-169\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f5b41f elementor-widget elementor-widget-text-editor\" data-id=\"6f5b41f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Today, three breeds of cattle are used for the production of \u00c9poisses cheese: the Brune, mainly in the Ch\u00e2tillonnais, the traditional cradle of the breed; the French Simmental, on the Langres plateau and in the steep valleys of the northern Auxois; and the Montb\u00e9liarde, in the southern Auxois and in the Dijon backcountry. These breeds were selected because of their long-standing presence in the production region, and because of their high cheese quality. Dairy farmers are implementing practices that strengthen forage autonomy and the link to the land<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4c9a553 e-flex e-con-boxed e-con e-parent\" data-id=\"4c9a553\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0afa29a elementor-widget elementor-widget-text-editor\" data-id=\"0afa29a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul>\n<li>Soil fertilisation is controlled in order to maintain the balance of the soil and the diversity of the natural flora of the meadows;<\/li>\n<li>All the roughage used to feed the dairy cows comes from the designation area;<\/li>\n<li>The grazing period is increased in spring (20 ares minimum per cow in production), and represents at least half of the fodder distributed until 15 June;<\/li>\n<li>In winter, dry feed accounts for at least 30% of the total ration.<\/li>\n<li>Supplements are limited to 30% of the total ration.<\/li>\n<li>GMOs are prohibited in the feed of the dairy herd (cows and heifers).<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>During the Congress of Vienna in 1815, 49 European cheeses were rated in a competition organised by Talleyrand. \u00c9poisses is ranked second, behind Brie. The name of the cheese, \u00c9poisses, comes from the town where it originates. \u00c9poisses cheese was imported to the court by the Count of Guitaut, one of the gentlemen of Louis [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-590","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>History of \u00c9poisses cheese - Ch\u00e2teau d&#039;\u00c9poisses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"History of \u00c9poisses cheese - Ch\u00e2teau d&#039;\u00c9poisses\" \/>\n<meta property=\"og:description\" content=\"During the Congress of Vienna in 1815, 49 European cheeses were rated in a competition organised by Talleyrand. \u00c9poisses is ranked second, behind Brie. The name of the cheese, \u00c9poisses, comes from the town where it originates. \u00c9poisses cheese was imported to the court by the Count of Guitaut, one of the gentlemen of Louis [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"Ch\u00e2teau d&#039;\u00c9poisses\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/chateaudepoisses\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T13:01:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Talleyrand-211x300-1.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/\",\"url\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/\",\"name\":\"History of \u00c9poisses cheese - Ch\u00e2teau d&#039;\u00c9poisses\",\"isPartOf\":{\"@id\":\"https:\/\/chateaudepoisses.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Talleyrand-211x300-1.jpg\",\"datePublished\":\"2023-02-20T13:49:14+00:00\",\"dateModified\":\"2023-02-22T13:01:10+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/#primaryimage\",\"url\":\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Talleyrand-211x300-1.jpg\",\"contentUrl\":\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Talleyrand-211x300-1.jpg\",\"width\":211,\"height\":300},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/chateaudepoisses.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"History of \u00c9poisses cheese\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/chateaudepoisses.com\/#website\",\"url\":\"https:\/\/chateaudepoisses.com\/\",\"name\":\"Le ch\u00e2teau d'\u00c9poisses\",\"description\":\"Un ch\u00e2teau m\u00e9di\u00e9val en Bourgogne\",\"publisher\":{\"@id\":\"https:\/\/chateaudepoisses.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/chateaudepoisses.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/chateaudepoisses.com\/#organization\",\"name\":\"Un ch\u00e2teau royal en Bourgogne\",\"url\":\"https:\/\/chateaudepoisses.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/chateaudepoisses.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Epoisses-vu-laterale-2-1024x683.jpg\",\"contentUrl\":\"https:\/\/chateaudepoisses.com\/wp-content\/uploads\/2023\/02\/Epoisses-vu-laterale-2-1024x683.jpg\",\"width\":1024,\"height\":683,\"caption\":\"Un ch\u00e2teau royal en Bourgogne\"},\"image\":{\"@id\":\"https:\/\/chateaudepoisses.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/chateaudepoisses\/\",\"https:\/\/www.instagram.com\/chateaudepoisses\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"History of \u00c9poisses cheese - Ch\u00e2teau d&#039;\u00c9poisses","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/chateaudepoisses.com\/en\/history-of-epoisses-cheese\/","og_locale":"en_US","og_type":"article","og_title":"History of \u00c9poisses cheese - Ch\u00e2teau d&#039;\u00c9poisses","og_description":"During the Congress of Vienna in 1815, 49 European cheeses were rated in a competition organised by Talleyrand. \u00c9poisses is ranked second, behind Brie. 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