Epoisse De Bourgogne

Epoisse De Bourgogne arrived on the scene in the 16th century by Cistercian Monks. Napoleon was intriqued by this alcohol laden, complex cheese. Production continued until World War Two and stopped due to the war. It was revived by an Epoisses (France) resident named Berthaut. Epoisses is a 50% fat, cow's milk cheese that is washed in Marc de Bourgogne, a local alcohol. The combination of salt and alcohol help make this cheese a creamy, sweet, pungent, grassy, barnyardy, spreadable complex cheese. This 'King of Cheeses' pairs well with a red Bordeaux.