Epoisses
This small Burgundian cheese is one of my all time favourites and is a candidate for the top ten most pungent French cheeses. The yeasty, farmyard aroma of Epoisses is encouraged by frequent washings in Marc de Bourgogne (local brandy) giving it its own unique flavour. The paste inside smells softer and more subtle although still with a sharp tangy aroma. The flavour is deliciously rustic but also creamy and refreshing with sour lemons lingering on the palate. Smelly, tasty and delicious.
Produced in 250g to 900g discs, try serving it as part of a cheese board – you might wish to include it with a selection of other French cheeses, such as
Bleu d’Auvergne,
Valencay,
Explorateur,
Tomme de Corse and
Banon.