Epoisses, king of cheeses Originating from the Côte d’Or in Burgundy. This spicy cheese is made from full-fat cow's milk. During the ripening (6-8 weeks), the Epoisses is washed with Marc de Bourgogne. This is a distillate from the skins and seeds of grapes that remain after wine production. At the same time, the cheese is brushed with coarse salt and left to mature. The combination of these factors results in a beautiful orange-red rind and a cheese with a very full flavor. At the right ripeness, the rind is shiny and light red. The inside begins to run, so much so that you can also spoon this cheese.
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