Legend has it that Burgundian monks developed Epoisses cheese as a relief during Lent in 16th-century France. After the monks left, the recipe was passed down from mother to daughter until the World Wars, when traditional cheesemaking all but disappeared. Fortunately, passionate farmers, Robert and Simone Berthaut, found two old women in the 1960s who had preserved the recipe.

Today, Epoisses is one of France's AOP protected cheeses.

Epoisses is a so-called "washed" or putty cheese, meaning that the surface of the cheese is literally washed during the ripening process, for at least 28 days. Epoisses is washed using water and the local Marc de Bourgogne brandy. As it ripens, the cheese acquires a deep terracotta color on the surface; the inside of the cheese is velvety soft and creamy.

On the palate, Epoisses is a captivating cheese! When young, it tastes like grape juice and a light acidity. As it matures, the flavor intensifies and takes on almost meaty nuances.

This cheese is definitely worth enjoying on a cheese board with a Burgundian Pinot Noir or Chardonnay, or why not an aromatic Riesling!

UNPASTEURIZED