Époisses Germain

Originally made by Cistercian monks, Epoisses was later produced and improved by farmers.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 this cheese. We can now count 3 dairies and 1 farm that produce this famous washed rind. Moulded delicately, drained for 24 hours, it is then salted. Epoisses is matured in a cellar for at least four weeks and washed with Marc de Bourgogne at least 5 times to obtain its beautiful orange colour.

With every bite, you’ll experience a creamy, buttery richness complemented by subtle tangy notes. The cheese’s earthy and mushroom-like hints add a touch of complexity.


Epoisses is a versatile cheese that pairs beautifully with crusty bread, fresh fruits, or can be enjoyed on its own.

To keep it at its best, store in the refrigerator between 8°C to 12°C. Enjoy within a few days for the ultimate flavor.