AOP Époisses with whole milk - 250g

Respecting a centuries-old recipe and technique, Robert and Simone Berthaut revived Epoisses in 1956, which was on the verge of extinction.

Since then, the Berthaut cheese dairy has been delivering a high-value product associated with French culinary heritage.

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

A soft curd made from whole milk, it is rubbed with Marc de Bourgogne. The milk used is supplied by around thirty producers in Côte d'Or using local cow breeds (Brown, French Simmental, Montbéliarde).

❄️ All our fresh produce is shipped in specially designed insulated packages with cooling gels to keep it fresh throughout the journey.