A pungent, washed rind cheese whose production was nearly lost during WWII. Today, Epoisses is one of France’s most cherished cheeses, boasting strong umami notes.
A legendary cheese rumored to have been conceived by Cistercian monks, who passed the recipe down for hundreds of years. Epoisses is a washed rind cheese using the local Marc de Bourgogne wine, creating its tacky rind. It was well-loved and widely produced prior to WWII, however the production was almost completely lost due to the war. In 1956, Robert Berthaut resurrected it, and Epoisses has since found its way back into the limelight of distinctly French cheeses. Famously reported to be banned in Parisian subways due to its intense aroma, the paste of the cheese is a runny, golden stream with a powerful salty character. AOC certified as of 1991.
MILK: pasteurized cow’s milk
TASTING: pudding-like, pungent, meaty umami, briny
SERVING: on a cheese board served with a spoon
PAIRING: Burgundian wines, Trappist beers
REGION OF ORIGIN: France
MADE IN BURGUNDY, FRANCE
Check out our video for Wine Wednesday: Louis Latour & Epoisses