Cheese of ancient tradition, invented by Cistercian monks in the 16th century in the village of Epoisses, in Burgundy. Its production, almost abandoned after the Second World War, it was recovered by the cheesemaker Berthaut in 1956. The maturation lasts for 5 weeks
Raw Material: Pasteurized cow’s milk.
Tasting: Characteristic and intense is the scent of a wet cellar, wet hay and undergrowth. The pasta is dark and inviting, sweet and melting on the palate, with delicate notes of butter and almond that alternate with more important notes of damp wood and pit. The particular alcoholic aroma derives from the fact that the cheese, during the seasoning, is washed with a mixture of salt water and increasing quantities of 'Marc de Bourgogne', a drink alcoholic typical of the area