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Originally made by Cistercian monks, Epoisses was later produced and improved by farmers.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. Its balanced, frank, and fruity taste paired with its creamy and melting texture makes it a unique cheese!