Epoisses Size:280g in the Loire Valley

in the Loire Valley

Milk : various

Its dough is similar to that of a Reblochon

marigold flowers

The contact of the air with the holes throughout the cheese allows the penicillium to develop the blue green mould

Epoisses Size:280g in the Loire ValleyEpoisses is the gem of Burgundy, a region famed for its fantastic wines and brilliant cuisine. The Epoisses was first made by the monks of the Cteaux Abbey, who later shared the technique with the local farmers. After a decline in the early 20th century, it became popular again in the 1950s and has been greatly enjoyed and sought after ever since. This farmhouse cheese made from raw milk is washed with marc de Bourgogne, a pomace brandy, which gives