Époisses ![](../variousimages/logo/imgD0.jpg)
(ay-PWAHSS)
In 1991, the Epoisses obtained the Appelation of Origine Controlée
Epoisses of Burgundy, then Epoisses in 1999.
Its fabrication technique is very specific and particularly complex: the milk stemming from qualified producers, undergoes a slow coagulation, then the hooping is made with care to allow a good drainage.
A patient re-wiping, precedes the maturing of about five weeks, during which the cheese receives manual and individual care, two to three times a week, with water loaded more and more with Marc de Bourgogne. Its rind then slowly takes on a
beautiful red-orange tint. Its aroma is rich. Its flavors stay sweet and
subtle.
Wine Pairing: Chablis.
Recipe:
Epoisses Sauce
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