This is Burgundy’s version of the great North West French masterpiece that is the washed rind. Epoisses, like many of its peers, began life as a monastery cheese. Following the world wars, production had halted for artisanal cheeses. But in 1956, Robert and Simone Berthaut single-handedly brought back this centuries-old cheese that had nearly disappeared. In 1991, the cheese was granted AOC status. Their son Jean now continues the family’s legacy. This is perhaps the greatest paradox of all the washed rinds: it smells the worst yet has the most elegant, delicate flavor. Once you peel back the russet top and expose the almost liquid paste prepare to taste something that is sweet, delicate, salty, and sublimely fruity.

  • Pairings: Belgian Ales, Full Bodied, Robust Red Wines
  • Raw/Pasteurized: Raw
  • Rennet: Animal
  • Unit: each
  • Origin: Made in Epoisses, Burgundy. Master cheesemaker: Jean Berthaut
  • Milk: Cow
  • Cheese Type: Washed Rind
  • Country: France
  • Made by: Fromagerie Berthaut
  • Age: 1-3 Months

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Smith & Vine

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