maturing
Epoisses Affinée
| Milk | Region | O.T.o.M | Best Season |
| Cow | Burgundy | 30 to 45 days | All year |
| Wine recommended | Dry White Saint-Romain |
| A.O.C. obtained in 1991. | A very creamy cheese washed with some Marc de Bourgogne ,developping a strong flavour and a very smelly texture. |
