A sticky, pale orange, washed rind, double cream cheese, washed in Marc de Bourgogne. Creamy pungent centre and a slightly meaty taste. Similar to the first washed rind cheeses dating back to 90 AD, Epoisses de Bourgogne was originally made by the Maroilles Abbey monks in the sixteenth century. Fabulous baked in its box (which is made of wood from the Jura mountains), baked and poured over sliced potatoes or served simply with a nutty slice or two of bread.
The individual cheese weighs 200g.