Sacred "King of Cheeses" by Brillat Savarin, Epoisses is a cow's milk cheese typical of northern Burgundy.
Legend places its birth in the early 16th century: it is said to have been invented by Cistercian monks. The farm women took over its production and the know-how was jealously passed on from mother to daughter.
The cheese is made from cow's milk and is typical of northern Burgundy.
Ingredients:
Pasteurized whole milk,Salt, Animal rennet, Lactic ferments, Maturing ferments, Marc de Bourgogne
Nutritional values
average per 100g
Energy (kJ) / (kcal): 1191/287
Fat (g): 24
of which saturated fatty acids (g): 17
Carbohydrates (g): 0.8
of which sugars (g): 0.3
Protein (g): 17
Salt (g): 1.75
