Legend has it that Epoisses cheese first took shape in the 16th century within the monks' house in the village of Epoisses, Burgundy. These monks had an uncanny knack for crafting top-notch cheese. After they departed some 200 years later, they left behind the recipe for Epoisses, which proudly carries the village's name.
Epoisses boasts a densely covered, soft, and moist orange rind. Its mild, savoury flavour balances beautifully with its strong, aromatic aroma. What sets Epoisses apart is its lengthy bath in Marc de Bourgogne, an aromatic Burgundy wine. The result is a flavor explosion of cured meats and sweet milk.
