AOP Époisses with whole milk - 250g

Respecting a centuries-old recipe and gestures, Robert and Simone Berthaut revived Epoisses in 1956, which was in danger of disappearing.

Since then, the Berthaut cheese factory has delivered a high-value product associated with French culinary heritage.

Born 500 years ago in Burgundy, Epoisses is a unique cheese, becoming AOC in 1991 then AOP in 2003.

Soft lactic curd dough made from whole milk, it is rubbed with Marc de Bourgogne. The milk used is supplied by around thirty Côte d'Or producers with local breeds of cows (Brune, Simmental Française, Montbéliarde).

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.