According to legend, it was in the monks' house, in the village of Epoisses, in Burgundy in the 16th century, that the history of Epoisses cheese began. These monks knew how to recognize exceptional land and how to create quality cheese. When they left, some 200 years later, they left the recipe for making the Epoisses, that naturally takes the name of the village.
The texture is densely covered by a soft, moist, orange rind. The mild, savoury flavour perfectly sets off the strong, aromatic smell of the cheese. What makes this cheese even more unique is its many weeks of being washed in Marc de Bourgogne; an aromatic wine from Burgundy. This cheese is exploding with flavours of cured meats, wet straw and sweet milk.