Epoisses de Bourgogne AOC

Epoisses de Bourgogne AOC is a sticky, pale orange, double cream cheese. Smear ripened and washed in brine and Marc de Bourgogne, the local pomace brandy. Named after Epoisses in the region of Cote-d’Or, Burgundy halfway between Dijon and Auxerre, Epoisses de Bourgogne AOC was originally made by the Maroilles Abbey monks in the sixteenth century. Enjoyed by Napolean and classed as the ‘king of all cheeses’ by Jean Anthelme Brillat Saverin.

Production of the cheese had almost died out by the end of World War Two but was relaunched again by Robert and Simone Berthaut in the 1950’s. The cheese is made to the monks’ traditional recipe and using their traditional methods which were passed on through the generations by those with the know how. Epoisses de Bourgogne AOC has a creamy pungent centre and a slightly meaty taste, similar to the first washed rind cheeses dating back to 90 AD.

Fabulous baked in its box like a fondue (which is made of wood from the Jura mountains), baked and poured over sliced potatoes or served simply with a nutty slice or two of bread.

The individual cheese weighs approx 200g.