Époisses AOP Germain is one of the most important cheeses of Burgundy — a French soft cheese made from pasteurized cow’s milk, with a bright orange rind washed in Marc de Bourgogne spirit. This maturation method gives the cheese its distinctive aroma, richer character, and exceptionally creamy, traditionally soft interior.
On the palate, Époisses combines a creamy, melt-in-the-mouth texture with the fruity, typical character of Burgundy washed-rind cheeses, gentle butteriness, and a more pronounced, slightly piquant finish. Although its aroma is intense, the taste remains balanced, full, and fruity. It is matured for around 5–8 weeks in cool, humid cellars, becoming softer, richer, and more aromatic as it ages.
This is a cheese whose character is shaped not only by the milk and maturation process, but also by the local Marc de Bourgogne used to wash the rind. It is this detail that gives Époisses its recognisable orange hue, expressive aroma, and distinctive flavour profile typical of the region.
Époisses is produced only within a strictly defined area of Burgundy under protected designation of origin rules, and its history dates back to the 16th century, when it was first made by monks in the Époisses area.
For serving, we recommend taking it out of the refrigerator 30–60 minutes before tasting, so that its creaminess and aromas can fully develop. Époisses pairs beautifully with grapes or pears, as well as with aromatic ‘Gewürztraminer’ or lighter, fruity ‘Gamay’ wines, which help balance its rich, washed-rind character.
Ingredients: pasteurized cow’s milk, salt, lactic cultures, rennet, traces of Burgundy grape pomace.
Contains milk and traces of milk products.
Nutritional value per 100 g: 1220 kJ / 293 kcal, fat 24 g, of which saturates 17 g, carbohydrates 2.4 g, of which sugars 0 g, protein 17 g, salt 2.2 g.
Store at 4–8 °C.
This product is available in our stores in Vilnius, Stumbrų g. 15, and Klaipėda, Liepų g. 20.
