Époisses cheese was first made by monks in the village of Époisses, Burgundy, as early as the 16th century, and later their knowledge was passed on to local farmers. The cheese is produced in the Côte-d'Or, Haute-Marne, and Orne regions, and matured for 5–8 weeks in cool, humid cellars. Époisses is made only within a strictly defined area, following traditional methods. It is one of Burgundy’s most important cheeses.
A soft cheese made from pasteurized cow’s milk. It has a bright orange rind and is distinguished by its intense, pungent aroma. Its texture is creamy and melts in the mouth, with a pronounced, slightly piquant finish.
It pairs beautifully with grapes or pears, as well as wines made from the ‘Gewürztraminer’ or ‘Gamay’ grape varieties.
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.
