There are currently only 4 Époisses producers: the Fromagerie Maronniers, the Fromagerie Gaugry, the Fromagerie Germain and the Fromagerie Berthaut. The latter is located in Époisses in Côte d'Or and produces pasteurised Époisses.
The Fromagerie Berthaut was born in 1956 from the traditional 200g Époisse. The cheese was awarded AOC status in 1991.
The fabrication technique is very specific and particularly complex: the milk, coming from qualified producers, undergoes a slow coagulation, followed by careful moulding to allow for adequate drainage. A slow, 5 week long soak precedes ageing, during which the cheese receives individual and manual care three to four times per week with water that has an increasing concentration of Marc de Bourgogne. This contributes to its orangey-red colouring.
FLAVOUR: At 40 days, Epoisses Affinee has a sticky, wrinkled, terracotta rind and pungent spicy aroma and a smooth velvety texture.
HOW TO SAVOUR: Pairs well with a Chablis.
