Epoisses, known as Epoisses de Bourgogne, is a cheese made in France in the village Epoisses of Côte-d'Or, between Auxerre and Dijon. Epoisses de Bourgogne, has its origins with monastery. At the begining of the sixteenth century, the Epoisses village was the home of Christian monks who began to produce cheese to supplement their diet. Epoisses is an unpasteurized milk cheese made from cows. The washed-rind cheese is washed in marc de Bourgogne. Epoisses is a round cheese about 10 to 18 centermeters in diameter. It has a soft redish-orange color, and is sold in circle wooden boxes. The cheese is usually served with red Burgundy wine or Sauternes.
Epoisses de Bourgogne is a cheese with a creamy, runny interior and a strong odor. The cheese is prepared in several stages. To begin, the milk is heated to about 30°C for about 16 hours. The curds are drained and the whey runs off. After 48 hours the cheese is removed, salted and the placed on racks until dry. After the cheese dries it is moved into cellars to mature. The cheese is rinsed no more than three times a week in marc and water, then brushed to spread the bacteria evenly over the surface of the cheese. The cheese develops for over six weeks. This stinky cheese has an odor so strong that it is illegal to bring this cheese to the French public transport. While the odor is offensive the taste of the cheese is delicious to many.