Epoisses , France
Pasteurized Cow *In countries where it is allowed, unpasteurized milk is used*
A washed rind cheese, Époisses (said: E pwoz) is known to have been a favorite of Napoleon. Though popular through the early 20th century, Epoisses faced extinction after WWII. In 1956, M. Berthaut, from the town of Epoisses restarted production of the cheese on his farm. Noted by Brillat Savarin, the famous epicure who had a cheese named after him as well, as being "King of all the cheeses" Epoisses has garnered quite a reputation for itself.
Strong, smelly and absolutely delicious, this cheese melts in your mouth. Rich, salty, sweet.......this cheese is complex and intense.
We suggest leaving the cheese in it's wooden crate, take a small spoon and scoop the cheese onto bread or straight into your mouth. Pair with a Burgundy, and voilà! Perfection.
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