From Berthaut, an unashamedly strong cheese from the Burgundy region. Its rind is washed in Marc de Bourgogne brandy and matured for a minimum of 6 weeks.

The milk for Époisse comes from cows which have grazed for three months in the meadows of Burgundy. The cheeses is then first washed with salty water and is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne’s spirit, two to three times a week. It is delicious with raising bread and fruit.