Berthaut Epoisses Selection

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Berthaut’s Époisses is one of France’s most celebrated cheeses, made in the Burgundy village of the same name using a recipe dating back to 16th-century Cistercian monks. Nearly lost to history after production ceased during WWII, it was revived in 1956 by Robert and Simone Berthaut. This soft, washed-rind cow’s milk cheese is regularly bathed in Marc de Bourgogne during maturation, developing its signature orange rind, intense aroma and rich, savoury-sweet flavour. AOP-certified, it’s best served at room temperature, scooped straight from the rind onto crusty baguette, and paired with a glass of Chablis or Burgundy wine.