Named after a small village in Burgundy, Epoisses is an AOC cows milk French cheese. Production of this cheese almost stopped in the 1930s but was revived in 1956 by the Berthaut creamery who continues to produce this cheeses today. Its rind is washed in brine and pomace brandy, creating an exteriors with rich, reddish brown color. Made From pasteurized milk, it is highly regarded as one of the best cheeses in France. One of the most aromatic cheeses produced, it has a rich and creamy flavor that any cheese lover will enjoy. Aged for approximately 5 weeks, each piece is packaged in its own wooden box to retain its shape. Spread it on crackers or a loaf of hearty bread and enjoy it with a robust red wine.