Époisses
Created by Cistercian monks in the 16th century, Époisses is washed with water and then with Marc de Bourgogne as it ripens. The result is a shiny rust-coloured rind and a creamy paste that is almost runny at the centre.
- Milk: Cow
- Family: Washed rind
- Origin: Burgundy, France
- Best season: May – October
Ripening
Ripened for 4 to 6 weeks and washed with Marc de Bourgogne.
What to serve it with
Toast and grapes