Washed in Marc de Bourgogne
The pungent orange rind of Époisses comes from being washed in Marc de Bourgogne – a brandy made with the left-over grapes (pomace) from Burgundy wine production. Its roots can be traced back to the 16th century when Cistercian monks in the village of Époisses created a hearty cheese to eat on fast days when meat was forbidden. In 1900 there were 300 producers of Époisses, but by the 1950s the cheese had become extinct after the impact of two world wars.
Eating Époisses PDO
Take a leaf from the book of cheese expert Roland Barthelemy and serve a silky smooth Époisses with toasted ginger bread and tangerine zest for a delicious treat.
GUIDE TO TASTING CHEESE
Learn about the four stages of tasting cheese and how to take tasting notes with this definitive guide to tasting cheese.
View this Cheese in our Cheese Library