Époisses PDO

With its bouquet-like scent and clear, fruity taste, our Époisses will win you over with its distinctive character.

How to enjoy our traditional milk:

Appearance: Shiny, slightly wrinkled, light brown to orange rind washed with Marc de Bourgogne
 
 Texture: Beige, slightly salty, smooth and supple with a crumbly centre
 
 Aromas: Strong nose with pronounced undergrowth aromas
 
 Flavour: A clear, balanced taste with notes of dried fruit

Trade secret:

Good whole cow's milk, a few lactic ferments, a dash of animal rennet, a pinch of salt and some Marc de Bourgogne!

History:

Origins: Writings from the 16th century testify to the making of Époisses
 
 Recognition: PDO since 1991
 
 Name: From the village of Époisses in the Côte-d'Or department, in the heart of the geographic area

Production area:

Production specificities:

From milk production to maturing, every stage must take place within the geographical area defined in the specifications (see map).
Milk origin and quality: 3 specific cow breeds (Swiss Brown, Montbéliarde and Simmental) and a special diet.
Slow, lactic coagulation, lasting from 16 to 24 hours.
The cheese is unmoulded after a minimum of 48 hours, then dry-salted.
It is washed 1 to 3 times a week during maturing, with water gradually enriched with Marc de Bourgogne.
Époisses is matured for 4 to 8 weeks.
It can be marketed from the 5^th week of manufacture.

Tasting suggestions:

Cheese platter: Very popular with connoisseurs
 
 Pairing: Delicious on a slice of gingerbread
 
 Wine: Pairs perfectly with a red wine (Pinot noir) such as a Gevrey Chambertin or Clos Vougeot  Discover our recipes incorporating Époisses PDO to enhance this outstanding cheese!