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Its rind is shiny, slightly wrinkled and light orange to brick red depending on the maturation. The dough is light beige and the cheese is smooth, and creamy on the palate. The nose is frank, powerful, and has some undergrowth aromas.
Raymond, Jean and now Olivier keep valuing the tradition of the manufacture of the washed ring since 1920. This Burgundian cheese factory is now trying to expand and modernise the business while they maintain the heritage of this expertise. AOP since 1996, the creamy Epoisses has come in a wooden box.