Époisses Berthaut

Originally made by Cistercian monks, Epoisses was later produced and improved by farmers. The production of Epoisses stopped during the two world wars as farmers had to enlist and women to contribute to the War effort. It is only 10 years after the Second World War that a few producers started to rehabilitate Epoisses. We can now count 3 dairies and 1 farm that produce this famous washed rind. Easily recognisable by its tonic and humid orange washed rind, the product from Burgundy is creamy and slightly salty with some animal notes. Full of flavours, you can find some spicy notes as garlic, mushroom, and dry fruit in the nose. Don’t hesitate to pair this powerful AOC cheese with a white Burgundy wine or even a amber beer.