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Pasteurized milk

Rodolphe has done it again! Like with all of his cheeses, Rodolphe produces some of France's most recognized cheeses, but sets his collection apart by paying particular attention to developing the most flavor driven cheeses. TheEpoisses is no exception. Hailing from Burgundy, the small wheels of cheeses are washed in brine for approximately 4 weeks. After this point, the wheels then receive a bath of Marc de Bourgogne, giving the cheese its classic, rich flavors. As Epoisses ages, the flavors become more pronounce and the paste breaks down into a buttery, custard like consistency

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