This washed rind soft cheese has been produced in France for centuries. It is a truly characterful cheese, with its roots in Burgundy. Cistercian monks based in Epoisses originally shared their knowledge of how to make this cheese with local women, who passed it on from mother to daughter.
The cheese has a floral aroma, with a shiny and slightly wrinkled rind. The colour of Epoisses cheese varies from ivory with orange hints to brick red.
Gaugry has successfully preserved and protected the secrets of producing and maturing Epoisses cheese.

Who is Gaugry?
Raymond Gaugry began working as an itinerant cheese maker in the 1920s. His experience working in a number of dairies enabled him to acquire a broad and diverse knowledge of the craft.
Today the Fromagerie Gaugry still specialises in the production of washed rind soft cheeses, and its successors perpetuate the familial and regional cheese making tradition while at the same time expanding and modernising production.
They are the last cheesemakers still producing raw milk Epoisses AOP.