Epoisses Cheese

Lush and fragrant, silky and meaty, all at once, a classic Epoisses ticks a lot of sensory boxes. Made by washing wheels in bracing Marc de Borgogne, a French brandy, and salt water, to achieve the sticky and stinky pink rind that gives way to the savory, unctuous paste. Sings when paired with briny pickles or sweet and tangy preserved fruits to balance the richness.