Janier Epoisses AOP Lait Cru

Pack of 250gr – Janier Epoisses AOP Lait Cru


Beginning from the grandfather; Clément-Félix JANIER, from Jura andnlocated in “LES JANIER”, in a small place called Piards, close to Prénovel, traveling to Lyon with his cheeses: “Compté”.  Noël, son of Clément, fell in love with the cheese industry as a kid, joined and helped the family business. Several experiences allowed the success of the famous “Bleus d’Auvergne” and “Camemberts”.

Made in a tiny town in the Burgundy region of France, Epoisses by Berthaut is one of the great cheeses of the world. It is a name-controlled cheese that has a very pungent aroma and rich, creamy interior. Each cheese is covered in an edible reddish-brown coating, and underneath that, a creamy, white interior with a delightfully daunting aroma that comes straight from the farm. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry. Please beware: Epoisses is so stinky that it is banned on public transportation in France– a country usually tolerant of such aromas. This aroma will prevail in the box on arrival, so don’t be alarmed.

Janier Epoisses AOP Lait Cru has a very supple, smooth and unctuous texture. Produced in the village of Epoisse in France, this cheese has light beige rind on the outside while it is white in the heart. Its rind becomes sticky and shiny with regular washing in saltwater with the addition of Marc de Bourgogne. Its maturing process lasts six to eight weeks. Epoisses cheese is a very creamy cheese.

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