Maturation: 4-8 weeks
Cheese Type: Uncooked, Unpressed soft cheese with washed rind
Washed with Marc de Bourgogne brandy
Cisterian monks invented this cheese in the 16th century and then transmitted the recipe to the farmers of the region of Époisses, who improved it. It is one of the last washed crust cheeses made from a milk curd. Its secret lies in the aromatization with brandy and spices of its pebble, then in the washing from marc de Bourgogne. Brick red in colour, this cheese offers a frank nose marked by animal notes and flavours of undergrowth. In the mouth, a creamy texture but powerful, lactic and fruity aromas.
Red wines (Cabernet Sauvignon, Barolo, Red Bordeaux)
White wines (Gewurztraminer, Chardonnay, Riesling)
Ales (Belgian Dark Ale, India Pale Ale)