Berthaut Epoisses

Époisses (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 Read Press Release
	Milk: (pasteurized)
	Type: soft washed rind (edible)
	Pungency: Strong smell / mild taste
	Optimum Maturation: 7 weeks Maximum Maturation: 11 weeks
	Shape: D: 4" - H: 1"
	Weight: 9 oz.
	Fat Content: 50%
	1991
	Packaging: wooden box

Époisses