Époisses is a French cheese, named after the village of Époisses in the French Côte-d'Or. This cheese was already made in the sixteenth century and it is still a cheese for the real enthusiast. The Époisses is recognizable by its strong smell and red rind. This color is caused by special red flora that are added to the cheese.
Époisses has an AOP quality mark, which means that it is an authentic product from the region. For example, the milk used for the Époisses must consist of at least 80% milk from three special cow breeds: the brown Swiss, Montbéliarde and Simmentaler. The process of preparation and the requirements are also laid down.
The Époisses is aged in a period of 5 to 8 weeks. During the ripening process, the cheese is washed by hand about 3 times a week with a mixture of brine and Marc de Bourgogne. Marc de Bourgogne is a well-known and famous drink from the region. It is made from the remains of pressed grapes. These remains are fermented again, creating a very tasty drink. The mixture of the Marc and the brine provides the salty, sweet and spicy taste of the Époisses. The Époisses Berthaut is made from pasteurized cow's milk, which makes this cheese taste a bit milder than the Époisses Gaugry. Because this spoon cheese is made from pasteurized milk, it is also suitable for pregnant women.