GERMAIN

Epoisses soft cheese Germain AOP

Époisses cheese originated in the Middle Ages in the village of Époisses in the heart of Burgundy. It was originally produced by the monks of the Cistercian abbey of Époisses. These monks were skilled cheesemakers and developed the cheese as a way to preserve the excess milk from their dairy cows.

In the 16th century, Époisses cheese became increasingly popular and was enjoyed by nobles and commoners alike. It became known as the "king of cheeses" and was often enjoyed at the court of King Louis XIV. Despite its popularity, production of Époisses cheese declined in the 19th century due to a variety of factors, including changing agricultural practices and competition from other cheeses.

By the early 20th century, Époisses cheese was on the verge of extinction. The devastation of World War I and the economic challenges of the time further threatened its survival. However, in the 1950s, a group of dedicated cheesemakers led by Robert and Simone Berthaut worked to revive traditional Époisses cheese production.

Today, Époisses cheese is made from pasteurized cow's milk and has a characteristic orange rind that is washed with Marc de Bourgogne, a local grape brandy. It has a soft, creamy texture and a rich, pungent flavor with earthy and savory notes.

Distributor: 

Formi GmbH
Otto-Hahn Str. 5
77694 Kehl