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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.
|Caring for your Cheese||
Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.