Secrets de fabrication-en
The only designation of origin lactic curd cheese with a washed rind in France, Époisses is one of the rare cheeses for which the original production principles have barely changed and are still applied today.
As soon as it arrives at the cheese factory, the full milk is heated (25 to 30 °C) for slight ripening. After renneting, the slow, lactic cheese coagulation lasts 16 to 24 hours.
The fragile curds are drained in perforated moulds. The whey runs off freely. Thus, it is considered natural drainage.
After a minimum of 48 hours and having been turned twice, the cheese is taken out of the mould and dry salted. It is then placed on racks in a cool, ventilated drying chamber.
Checking the Époisses during ripening
Washing with water and marc de Bourgogne brandy
Once dry, the cheese is taken to cool, humid ripening cellars to mature without haste. Each cheese is then washed one to three times per week with water that is gradually enriched with marc de Bourgogne brandy.
During ripening, the yeast and Brevibacterium linens bring out the aromas and flavours of the Époisses, giving it that unique orange-red colour.
The Époisses cheese requires 4 to 8 weeks of ageing with regular and meticulous attention.