Fromagerie Berthaut

The origins of this cheese have, as with so many great washed-rind cheeses, been traced back to
monastic settlements, in this case to the Cistercians. In 1956, sensing an opportunity, two young farmers from the village of Époisses harnessed the cheesemaking expertise still available in their community and reintroduced the cheese to France. The award of the AOC to Époisses in 1991 is testament to the success of their endeavours. One of those farmers was M. Berthaut, whose family continue to make Époisses today.