Epoisses

Epoisses, famously hailed by Brillat-Savarin as the king of cheeses, asserts its supremacy among pungent washed-rind varieties with a complex aroma that is 30% stronger than the average soft-ripened cheese. Hailing from Burgundy, its orange rind is repeatedly washed with Marc de Bourgogne brandy during a minimum 4-week aging process, producing an intensely aromatic exterior that gives way to a spoonable, creamy center. This AOP-certified cheese (since 1991) contains 50% milk fat, delivering a bold, salty finish that outperforms Reblochon in intensity. Its paste flows like custard at room temperature, offering a more decadent texture than Ossau-Iraty, yet its lingering spice makes it a divisive masterpiece for adventurous palates.