Epoisses 250g

In 1956 a pair of small farmers, Robert and Simone Berthaut, decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses increasingly gained favor among its devotees and became a spectacular success. The business is now carried on by their son, Jean Berthaut. Fromagerie Berthaut is currently responsible for the manufacture of all fermier Époisses, although several artisanal fromageries now manufacture the cheese.

Époisses is a pungent soft-paste cows milk cheese. Smear-ripened, “washed rind” (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular with a distinctive soft red-orange colour. It is made either from raw or pasteurised milk. It is sold in a circular wooden box The cheese is often paired with Trappist beer or even Sauternes rather than a red wine.