Epoisses (AOC)

A soft cheese with an orange rind and a light to dark yellow paste. Epoisses is made in Burgundy. It is first washed with sage and then with Burgundy marc brandy and has a very strong flavour.

According to legend, Epoisses was invented at the beginning of the 16th century by Cistercian monks. It was probably farmer's wives who improved the production methods which have been passed down through the generations.

It is said that Napoleon enjoyed this cheese with a glass of Chambertin. Although Epoisses was quite popular in the beginning of the 20th century, its production petered out during the Second World War. In 1956 however, a gentleman called Berthaut from the village Epoisses, started production again.

Eaten as a table cheese.

White wine from Bourgogne or sweet wine such as Sauternes. Alternatively, a Marc de Bourgogne's spirit

Region:

Bourgogne

Cow's Milk

Flat cylinder of 450g.

Size: 10cm wide , 4cm high.

Taste: Tangy, spicy

Texture: Supple.