A soft, washed rind cheese, made with unpasteurised cow’s milk.

A traditional recipe, calling for a slow lactic coagulation, cheeses are washed up to 3 times a week in a mixture of water and Marc de Bourgogne. This particular Epoisses is made by the only remaining raw-milk producer [popularity of Epoisses in recent decades has forced most producers to pasteurise the milk for ease of and quicker production].

Sticky of texture, bold of taste, reminiscent of peanut butter and smoky bacon. Particularly delicious when paired with strong, dark ales.

France, Cote d’Or, Bourgogne.

Additional information

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.