Monday 26th September 2011
by Veronique RICHEZ-LEROUGE
935 T per year
56 milk producers
3 industrial producers
1 farmer
+ 30% exportations
The Epoisses is a cow’s milk cheese from Bourgogne, with a soft pate and a washed rind. Usually made with pasteurised or thermized milk, it has 25% of fat for its total weight. It exists two kinds of Epoisses: the little (95 to 115 mm across, 250 to 350 gr) and the great (165 to 190 mm across, 700 gr to 1,1 kg).
In 2011 the Epoisses is rarely made with raw milk.
Criteria
Thermized or pasteurised (...)
