It’s a small cheese that almost disappeared in the 1950s and is now only produced by 3 cheese factories and a farmer. Suffice it to say that Epoisses, a cow’s milk cheese with a washed rind in Burgundy arc, is mainly known to cheese lovers.
However, Epoisses (and more precisely that of the Berthaut cheese factory) has just obtained the coveted title of best cheese in the world, during the recent World of cheese and dairy products. A title for which 1,600 cheeses and dairy products from 50 countries were in the running.
To consume with moderation
Epoisses, made with milk from grass-fed cows 8 months out of 12, provides proteins of excellent nutritional qualitydigestible and composed of essential amino acids, necessary for the proper functioning of the body.
It also provides calcium but, like all soft cheeses, Époisses is quite rich in fat (30%). It is therefore better to consume it in moderation if you pay attention to your figure!
