Confit d'Epoisses

This article or the following section is not adequately provided with supporting documents ( e.g. individual evidence ). Information without sufficient evidence could be removed soon. Please help Wikipedia by researching the information and including good evidence.

Confit d'Epoisses is a French cheese specialty made on the basis of Epoisses de Bourgogne , a particularly hearty cheese. This specialty is one of the so-called fromage fort , as a number of spreads are known in France that are based on crushed cheese residues.

Young Epoisses is made with Marc and white wine to make this specialty, which is particularly popular in Provence . After a ripening time of around two weeks, the cheese begins to become creamy and take on a milder taste.

Confit d'Epoisses is eaten with strong bread. A Marc is drunk with it.