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Epoisses de bourgogne
This french cheese was very popular at the beginning of the 20 century but the production did not survive WW 2. Only thanks to M. Berthaut the cheese was introduced again in 1956 and is produced on single farm in Bourgogne. Each cheese is washed by hand, using a small brush to spread the bacteria over and into the rind
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- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Dairy products
- Category: Cheese
- Company:
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- Acronym-Abbreviation:
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