Epoisse Fromage. The milk used is provided by local cow breeds of about 30 Côte dOrs producers Brune French Simmental Montbéliarde. See more ideas about cheese delicious tasting.
During the maturation period the rind of the cheese is washed with Marc of Burgundy. Commonly called as Epoisses the cheese has creamy smooth and firm texture. Richly buttery and oaky heavy notes of vanilla brown butter and.
Appellation dOrigine Protégée AOP place.
Tasting rather strong and wonderfully aromatic with an almost melting quality the slightly flaky consistency toward the. Fromagerie Lincet Jacques Hennart. The origins of the Epoisses can be found at the Abbaye de Citeaux. The Fromagerie Gaugry has successfully.