Époisses

Époisses

What it is

Washed with Marc de Bourgogne three times a week for its whole ripening, which is why it smells the way it does and why its rind glows brick orange. Cistercian monks devised it in the sixteenth century; by the 1950s only two producers were left, and it nearly vanished.

In the kitchen

Serve it in its wooden box with a spoon. At full ripeness it has no structure to cut, and a knife just pushes it around.

Goes with

Potato Walnut Black pepper Butter Onion Grape T65 bread flour Cream

Also used with

Marc de Bourgogne

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