Epoisses

Epoisses

A pungent, robust cheese that dates back to the 16th Century & uniquely made by Gaugry.

£14.25 per unit
Not for export Pasteurised Traditional Rennet PDO Cow
PLU 560

Key Facts

  • CountryFrance
  • RegionBourgogne
  • AccreditationPDO
  • FlavourPungent and fruity
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight250 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkChambertin

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk), Marc de Bourgogne
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1204
  • Energy kcal291
  • Fat24
  • Of which saturates17
  • Carbohydrates0
  • Of which sugars0
  • Protein18
  • Salt0.720
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Epoisses was invented at the beginning of the 16th century by Cistercian monks and is named after the town where it was first produced. It was imported to the court of the Count of Guitaut, one of Louis XIV noblemen where it became very fashionable, and was also one of the favourite cheeses of Napolean who adored the wine of Chambertin which marries perfectly with it. Epoisses was still very popular in the 20th century but its production petered out during the Second World War until Monsieur Berthaut from the village of Epoisses began producing it again.

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