Napoleon is said to have been partial to this cheese and ate in in large quantities with Chambertin wine. It was also very popular at the beginning of the 20th century, but production declined and then ceased entirely during WWII. M. Berthaut, of the village of Epoisses, revived production in 1956 and although there are other excellent versions, Berthaut's Epoisses is probably the most widely known. Epoisses was granted AOC status in 1991.
Like so many washed rind cheeses, their pungent aroma is much stronger than the interior flavor of the cheese.
When ripe, the texture of Epoisses is meltingly soft and unctuous. Flavors are complex and meaty, with successive waves of sweet, salt, butter, metallic and clean milk flowing over the palate.
Milk Type: Cow / Pasteurized
Origin: Burgundy, France