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Podcast Ep 19 - Washed Rind Cheeses

From Epoisse, to Stinking Bishop and Tete de Moine, learn about the history and making of some of our favourite washed rind cheeses in this month's podcast. 

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Epoisses Cheese
Epoisses
Epoisses was invented at the beginning of the 16th century by Cistercian monks and is named after the town where it was first produced. It was imported to the court of the Count of Guitaut, one of Louis XIV noblemen where it became very...
Stinking Bishop Cheese
Stinking Bishop Cutting
Stinking Bishop has been made by Charles Martell in Gloucestershire since 1994, to a recipe once used by Cistercian monks who farmed the pastures of his farm. It is a small, artisan operation which has developed well over the years due...
Mont d'Or
Mont d'Or Small
Known also as Vacherin Mont d'Or, Vacherin de Joux and Vacherin du Haut-Doubs, this traditional Franche Comte cheese has been made for several centuries by the farmers around the Mont d'Or Massif in the Haut Doubs. The region is famous...
Langres Cheese
Langres
Langres is a speciality cheese made in small dairies in the Champagne region and possibly dates back to the time of the Merovingian kings who reigned from about 500 -700AD, although it became well known and widely appreciated in the...
Petit Gaugry Cheese
Petit Gaugry
Petit Gaugry is in essence a miniature version of Fromagerie Gaugry’s Epoisses. Epoisses was invented at the beginning of the 16th century by Cistercian monks and is named after the town where it was first produced. It was imported to...
Tete de Moine
Tete De Moine Whole
Tête de Moine, meaning "monks head", is from the Jura region in North West Switzerland, a high mountainous area where from spring to autumn, the cows enjoy a unique composition of aromatic grasses and herbs found in this area, as well...