Famously banned on public transport in France, Époisses is a well known rind washed cheese, made in the Côte-d’Or, Yonne or Haute-Marne regions of France.
The production of Époisses can be traced back to the 16th Century, when Cistercian monks created them to eat on fast days when meat was forbidden. Over time they became extremely popular and by 1900, there were 300 producers in the region but after the World Wars, the cheese was practically extinct. It was brought back to life in 1956 by two farmer brothers, Robert and Simone Berthaut.
The cheese is washed three times per week in Marc de Bourgogne brandy for a 4-6 week period. Marc de Bourgogne is a brandy made with grapes leftover from Burgundy wine production.
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