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Introduction
The cheese making tradition
The Gaugry family: cheese makers from generation to generation
Epoisses cheese making know-how (and other washed rind soft cheeses).
AOP Epoisses
Our commitments
Food safety and quality
Certification
Sustainable development
Our goals
Making the cheese
The milk
Ripening and coagulation of the milk
Moulding
Draining and unmoulding
Salting
Maturing
The cheeses
L’Epoisses AOP
Le Petit Gaugry
L’Ami Du Chambertin
Le Palet De Bourgogne
Le Soumaintrain P.G.I.
Le Chaource AOP
Le Brillat-Savarin
Le Brochonnais
Le Plaisir Au Chablis
The shop
Platters and meals
Tastings and visits
Unguided visits
Guided visits
Contact
Partnership
Vive La Bourgogne!
Syndicat de défense de l’Epoisses
Tourist Information
The “Vignoble et découverte” label
Cru Ambiance Epoisses-Ami-PG
