Epoisses au marc de Bourgogne / 250g / Cow/Raw/Animal Rennet /Soft washed / Bourgogne / 24% fat /Strong penetrating smell, creamy, meaty.
This cheese appeared for the first time in a community of Cistercian monks established near the village of Époisses, a small town located between Auxerre and Dijon. The monks gradually passed on their manufacturing secret to the surrounding inhabitants. Époisses quickly became a cheese appreciated by everyone, including King Louis XIV and his court. This craze has spanned the centuries. In 1820, the gastronome Brillat-Savarin proclaimed Époisses “king of cheeses”, which contributed to the reputation of the Burgundy region.  However, production of Époisses declined sharply during the interwar period, due to a lack of labour, and the cheese almost disappeared. Fortunately, the work of Mr Berthault, a passionate producer made it possible to relaunch the Époisses industry in 1956. Sadly, He stopped making it from raw milk a while ago after a food safety outbreak. 
 
It works wonders on a sourdough baguette. The crust and crunch allow the cheese to spread freely and provide a pleasant contrast of textures. It can be baked too as you would with a Camembert au lait cru or a Mont d'or.
 
I would pair it with a beer with character, brown, amber or strong blonde, an craft IPA preferably from the same terroir.