

Epoisses (PDO)
Originating in the small village of Epoisses, although this cow’s milk cheese has a strong aroma, its taste is perfectly well-balanced and very savoury on the palate. Originally made by Cistercian monks who passed the recipe on to local farmers, Epoisses is made with whole milk, slowly curdled then salted with dry salt. During its four weeks’ maturation, it is washed with plain or salted water to which Marc de Bourgogne is gradually added. Its red-orange colour is totally natural.
Epoisses
Langres
Fromage de Herve
Queso Manchego
West Country Farmhouse Cheddar Cheese
Casciotta d’Urbino
Noord-Hollandse Gouda
Grana Padano|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1991
• 1,045 tons