So what do you need, exactly? The affinage regiment? The make? You can't imitate epoisses, you realize... do you want to make an epoisses-inspired cheese? I can lay out the process they use for real epoisses if you want. But if you imitate the process exactly, you will create a completely different cheese because your flora is different. So not sure what you want. Your options are:
- Exact recipe for epoisses, as made
- Recipe for epoisses-style variants and clones from other parts of the world.
- Recipe for something like epoisses, adapted for modern DVI cultures
edit: I even found an old post I made for the typical make. This is the way they make old school epoisses. It's the real thing from notes I scribbled down from an actual maker.
http://cheeseforum.org/forum/index.php/topic,2984.msg58244.html#msg58244if you talk to the makers, they will tell you that acidity is absolutely key, and so are the air exchange rate, oxygen exchange rate, physical air flow rate, and humidity during affinage.