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• Introduction
  • The cheese making tradition
    • AOP Epoisses
  • Our commitments
    • Food safety and quality
    • Certification
    • Sustainable development
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• The Gaugry family: cheese makers from generation to generation
• Epoisses cheese making know-how (and other washed rind soft cheeses).
• Making the cheese
  • The milk
  • Ripening and coagulation of the milk
  • Moulding
  • Draining and unmoulding
  • Salting
  • Maturing
• The Gaugry cheeses
  • LE FONDU D’EPOISSES
  • 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 Petit Gourmand
  • Le Plaisir Au Chablis
• The Gaugry shop
• Platters and cheese meals
• Tastings and visits to the dairy
  • Unguided visits
  • Guided visits
• Contact
• Partnership
  • Vive La Bourgogne!
  • Syndicat de défense de l’Epoisses
  • Tourist Information
  • The “Vignoble et découverte” label

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