WHAT IT TASTES LIKE: Pungent orange rind, strong buttery paste with notes of grass and straw.
WHERE IT COMES FROM: Made at Fromagerie Gaugry, not far from Dijon in the east of France, Epoisses has a long pedigree. It was first made by Cistercian monks in Burgundy in the 15th century, who would wash the cheese with a brine solution enriched with Marc de Bourgogne, a local Pomace brandy. Repeated seven to ten times, this promotes the growth of Brevibacterium linens, which results in the stinky orange rind. Affinage by Hervé Mons.