Born 500 years ago in Burgundy, Epoisses is a unique cheese, which became AOC in 1991 and then AOP in 2003. A soft cheese with lactic curds made from whole milk, it is rubbed with Marc de Bourgogne. The milk used is supplied by around thirty producers in the Côte d'Or with local breeds of cow (Brune, Simmental Française, Montbéliarde),Ingredients
Ingredients:
Pasteurised cow's milk, salt, rennet, ferments, Marc de Bourgogne.
Nutritional values
per 100 g energy value (kJ) 1204 kJ / 100 g energy value (kcal) 291 kcal / 100 g fat 24 g / 100 g saturated fatty acids 17 g / 100 g Carbohydrates 0 g / 100 g Sugars 0 g / 100 g Protein 18 g / 100 g Salt 1.8 g / 100 g
