Epoisses Berthaut AOC
There are currently only four Époisses producers in the world. Ours is produced by Fromagerie Berthaut, who have been around since the 1950s. The cheese was awarded AOC status in 1991.
The fabrication of Epoisses is very specific and complex. The milk, coming from qualified producers, undergoes a slow coagulation, followed by careful moulding to allow for adequate drainage. A slow, five-week long soak precedes ageing, during which the cheese receives individual and manual care three to four times per week with water that has an increasing concentration of Marc de Bourgogne. This contributes to its orangey-red colouring.
After forty days, the result is a striking and sticky rind. Famously aromatic at room temperature, Epoisses has a sweet, bacony and clean flavour and an incredibly soft and unctuous texture.
Perfect for dunking into with a freshy, crusty baguette.