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This ancient washed rind cheese is famous for its strong smell and sticky golden rind which is washed with Marc de Bourgogne.
Revived in 1955, Epoisses was originally developed by Cistercian monks at the Abbaye de Fontenay near the town of Semur in Burgundy.
Regular washing with a brine mix of Marc de Bourgogne encourages the b.linen bacteria to create a sticky golden rind and distinct strong yeasty aroma.
The wooden box the perfect microclimate for ripening, whilst providing support to the delicate cheese.
When ripe, a mixture of salty, sweet and milky flavours dominate the palate, with a smooth melting texture and rich meaty taste.
Available in 2 formats:
125g demi Berthaut Epoisses 125g Calendar Cheese Note 703823
250g wheel Berthaut Epoisses 250g Calendar Cheese Note 700242