Epoisses

washed rind/Burgundy, France/, cow/Berthaut

The origins of the Epoisses can be found at the Abbaye de Citeaux. It's there that the monks first produced this remarkable complicated cheese. When ripe, the texture of Epoisses is meltingly soft and unctuous. Flavors are complex and meaty, with successive waves of sweet, salt, butter, metallic and clean milk flowing over the palate.

** sold as individually wrapped wheel **