Vitality and Smoothness of

L’Epoisses

EpoissesTraditionally manufactured for centuries by the monks and farmers of the region of Epoisses, Cheesemonger Jean Gaugry continues to incorporate all their secrets concerning the elaboration and ripening processes. Technical Card

Appearance

With a glossy rind, lightly pleated, it has a brick red colour and a fragrant bouquet. "Epoisses A.O.C." exists in 2 formats : a 250g box or in the "La Cuvée"dish.

Advice of Sampling

To start a meal : "Salade de figues aux noix fraîches" (recipe from restaurant Thibert, in Dijon), to be served with a white wine Aligoté or a Chablis.

Main course : "Pavée de Charolais à l’Epoisses ( recipe from the restaurant "Le Chabrot", in Dijon), to be served with a red wine such as a Flagey Echezeaux or a Côte de Beaune.

To finish a meal : Served with a variety of cheeses, "Epoisses A.O.C" is best accompanied by a Savigny lès Beaune.

Discover the Syndicat de défense de l’Epoisses web site.