After visiting Epoisses this summer and eating some excellent Epoisses cheese, I found the time ripe to give it another try myself to make an Epoisses inspired cheese. So far the results seem promising. The cheeses are much smaller than the real ones. I used some crotin molds and some molds I made from old yoghurt containers. I washed the cheeses in the top two containers with some mildly salted water. I will wash the cheeses like this for about two weeks, every other day. After that I will wash the cheeses for two weeks with Marc de Burgundy which I brought back from France.
The cheeses in the in the lower container shall remain unwashed. Consider it the control cheese.