Named after a small village in Burgundy, Epoisses is an AOC cows milk French cheese. The production of this cheese went nearly extinct in the 1930s but was revived in 1956 by the Berthaut creamery and the company continued to produce Epoisses today. Its rind is washed in brine and pomace brandy, creating an exteriors that a smooth reddish brown appearance. It is produced in both pasteurized and unpasteurized forms. It is one of the most aromatic cheeses produced and has a strong, pungent yet very creamy flavor.

Country: France
Region: Burgundy
Texture: Washed-Rind
Type of Milk: Cow
Aging Time: Approximately 5 Weeks
Pasteurized: By law in the United States but no in most of Europe