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Epoisses

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The first Epoisses was made by monks in the Abbaye de Citeaux, in the heart of Burgundy. Epoisses is a remarkable cheese and follows a complicated traditional cheese making process. The milk is collected from cows that have grazed for three months in the meadows of Burgundy. It is washed with salt water and matured in a humid cellar. After 1 month it is washed with rain water 2 or 3 times a week.  It has a powerful rich flavor. Salty and creamy with a pungent smell.   

Country of Origin:Burgundy, France
Style:Washed Rind
Milk:Cows, Pasteurized
Wine Match:Rose, Riesling, Gewurztraminer

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