Editorial Reviews:
Product Description
It is believed that the Cistercian monks of the 16th century invented this spicy cheese. Napoleon Bonaparte loved it, often eating it with Chambertin wine. Throughout the 20th century, Epoisses was very popular but almost became extinct during World War II. M. Berthaut revived it in 1956; today, the cheese is only produced at a single farm in Bourgogne. Epoisses imparts a barrage of flavors that will astound you and tickle your taste buds. This cheese, made from cow's milk, matures for a month before it is ready for sale.
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