Burgundy, Côte d'Or

Époisses Berthaut

(1 customer review)

Weight: 250

Maturation: 4-8 weeks

Cheese Type: Uncooked, Unpressed soft cheese with washed rind

Washed with Marc de Bourgogne brandy

Originally made by Cistercian monks, Epoisses was later produced and improved by farmers. The production of Epoisses stopped during the two world wars as farmers had to enlist and women to contribute to the War effort. It is only 10 years after the Second World War that a few producers started to rehabilitate Epoisses. We can now count 3 dairies and 1 farm that produce this famous washed rind. Easily recognisable by its tonic and humid orange washed rind, the product from Burgundy is creamy and slightly salty with some animal notes. Full of flavours, you can find some spicy notes as garlic, mushroom, and dry fruit in the nose. Don’t hesitate to pair this powerful AOC cheese with a white Burgundy wine or even a amber beer.

Wine Pairing:

Red wines (Beaune, Nuits-Saint-Georges)
White wines (Meursault, Chardonnay, Riesling)
Ales (Belgian Dark Ale, India Pale Ale)

Pasteurized
Cow
Full
Suitable for Pregnant
Appelation Origine Controlee (AOC) label
AOC
Appelation Origine Protegge (AOP) label
AOP

Reviews

1 review for Époisses Berthaut

  1. Anthony MILLS (verified owner)

    Always excellent

Only logged in customers who have purchased this product may leave one review.

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