Epoisses AOP

Stinky, ugly Epoisses cheese!

Warning: If you dare trying Epoisses cheese, it will become your favourite!

Epoisses has a very supple, smooth and unctuous texture. Produced in the village of Epoisses in France, this cheese has light beige rind on the outside while it is white in the heart. Its rind becomes sticky and shiny with regular washing in saltwater with the addition of Marc de Bourgogne. Its maturing process lasts six to eight weeks. Epoisses cheese is a very creamy cheese.

Country of origin: France
Region, town: Bourgogne, Époisses
Source of milk: Cow’s Milk
Texture: Smooth, creamy and firm
Flavour: Salty, spicy, sweet, rich
Aging time: At least 6 weeks

Serving suggestion: Époisses cheese is best served with raisin bread or with warm crusty bread.

Wine Pairing: Époisses cheese goes well with beer, with a white wine from Burgundy, a sweet wine such as Sauternes, or a Marc de Bourgogne's spirit.

Please note: Epoisses can be a very runny cheese. So, we may pack your Epoisses in a container instead of cheese paper if we deem it too runny to travel in cheese paper. That will affect the presentation of course but the taste will still be fantastic.