Epoisses is made from raw cow's milk from Bourgogne, France prepared with curd, very fragile, that is carefully shaped in molds for almost 2 days. This beautiful cheese is washed twice a week by hand using water enriched with Marc de Bourgogne.
The history of Epoisses cheese goes back to the 16th century when a religious community of Cistercian monks settled in Epoisses. The secret of cheese making was created by the monks and then shared with the farmers of the small region, who never stopped striving to improve the quality and taste of their cheeses.
A perfect aperitif spread on gingerbread from Dijon. In cooking, its strong point is in vegetable dishes. However, it can also be used to make hot dishes.
