Exclusively hand washed. The Époisses Spécial Affineur AOP is made according to the traditional method. What makes this cheese special is that it is washed at least 5 times by hand, whereas the standard Époisses AOP from Germain is washed 5 times in total but only once by hand. It ripens slowly with Marc de Bourgogne for a minimum of 4 weeks. This process yields a cheese with a bold and intense taste and a rich red colour. It stands out for its creamy paste and strong earthy aroma that give rise to a delicate and refined flavour. Wine-cheese pairing: The Époisses Spécial Affineur AOP goes best with a Gevrey-Chambertin red.