Epoisses is a soft, washed rind cow's milk cheese from the province of Burgundy. It disappeared from production during World War 2, and was revived by Monsieur Berthaut in 1956. Small flat cylinders about 10cm in diameter and 4 cm in height are washed in a brine and marc solution every two days. Affinage takes about 4 weeks in humid cellars at which stage it will be young and present a slight "chalk line". The cheese feels very supple, but resilient and has a smooth, shiny, orange brick coloured rind. As the cheese matures from the outside in, over the next 4 - 6 weeks, the aroma develops and the centre becomes a creamy paste which at full maturity is at its best.

The flavour will be quite spicy and tangy. This cheese from Berthaut wins many awards in Paris for its class, and again in 2004 won the gold medal "Medaille D'Or" Paris 2004 at Concours General Agricole.

Epoisses was granted AOC in 1991, the AOC guarantees that the cheese of quality has been produced within a specified region and follows established methods of production. *marc is the spirit from distilled wine pressings.

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Calvin Says.... This cheese is best eaten stinky and sticky. It's "bark is worse than it's bite!" Absolutely superb cheese with spicy and smoky overtones and a full back pallete. This cheeese has the ability to convert the "non washed rind". It will make a big impression as soon as you open the box.