Epoisses Burgundy

Description: Epoisses has a very specific and particularly complex production technique: the milk, sourced from qualified producers, undergoes slow coagulation, then the cheese is carefully moulded to ensure it drains well. Patient re-draining precedes the ripening period of around 5 weeks, during which the cheese receives manual and individual care, two or three times a week, with water that is increasingly enriched with Marc de Bourgogne. Its colour slowly becomes a beautiful orange-red. Its aroma is powerful, but its flavours remain soft and subtle.

Ingredients: Raw cow's milk, milk enzymes, salt

Weight: 200gr