Epoisses

Epoisses 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 one cheese for the real enthusiast. The Epoisses is recognizable by its strong smell and red rind. This color is caused by special red flora that are added to the cheese.

Epoisses AOP

Epoisses has an AOP quality mark, which means that it is an authentic product from the region. For example, the milk used for the Epoisses 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 Epoisses 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 Epoisses.

Epoisses Gaugry

The Epoisses Gaugry is a raw milk cheese. This makes the Epoisses Gaugry taste stronger than the Epoisses Berthaut. The core of these Epoisses is also a bit more fluid than the Berthaut. We recommend the Epoisses Gaugry for the more advanced cheese lover.

Epoisses Berthaut

The Epoisses Berthaut is made from pasteurized cow's milk, which makes this cheese taste a bit milder than the Epoisses Gaugry. Because this spoon cheese is made from pasteurized milk, it is also suitable for pregnant women. The Epoisses Berthaut is a very tasty cheese for the cheese or snack board.

Application

The crust of the Epoisses is soft and whimsical with a runny core. That is why Epoisses is also called “spoon cheese”. Do you really want to put something nice on the table? Then try this delicious one Epoisses dans le pain. Combine Epoisses with a tasty pinot gris or an abbey beer. Enjoy!

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