Epoisses was first made by monks of the Abbaye de Citeaux, in the village of Epoisses situated in the heart of Burgundy.

Made from Burgundian cow’s milk, freshly salted Epoisses are moved into humid cellars to mature. Each is washed and brushed by hand two to three times a week with a mixture of rainwater and Marc de Bourgogne, a spirit made from the leftover grape hulls (marc) from winemaking. The yeast and fermenting agents produce the distinctive orange-red exterior as it develops over a period of about 6 weeks.

Epoisses has a moist, shiny rind containing an oozing, creamy interior that melts in the mouth. The aroma is powerful but pleasant and the flavour is strong but balanced between savoury, yeasty and salty.