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Époisses is a French cheese named after the village of Époisses, which is located in the Burgundy region of France. It is a soft, washed-rind cheese made from cow's milk and has a distinctive pungent aroma and strong, complex flavor.

Époisses is produced using a specific strain of bacteria that is responsible for its unique flavor and aroma. The cheese is washed in brine during its maturation process, which gives it its characteristic orange-red rind and helps to develop its strong flavor.

The texture of Époisses is soft and creamy, and it is often described as "oozy" or "runny" when fully ripe. It is typically aged for around six weeks, during which time it develops a rich, buttery flavor with hints of salt and spice.

Époisses is best enjoyed at room temperature and is often served as a dessert cheese or as part of a cheese board. It pairs well with a variety of wines, including Burgundy, Beaujolais, and Champagne. It is also a popular ingredient in many traditional French dishes, such as coq au vin and escargots.


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