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Epoisses de Bourgogne 8.8oz
Époisses de Bourgogne was created by Cistercian monks in the 16th Century, a favorite of Napoleon, it almost went extinct by World War II. Revived single-handedly in 1956 by the Berthault family, today enjoys a prominent position in the cheese constellation, manufactured by many producers large and small in the legally demarcated area in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. A pungent soft-paste cows-milk cheese. Smear-ripened, "washed-rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm 3.9 inches or 7.1 inches in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. It is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture. The cheese is often paired with Trappist beer or even Sauternes rather than red wine. 8.8oz