Washed rind Cow’s milk

Époisses de Bourgogne

Washed in grape brandy until the rind glows orange and the room objects.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Cistercian in origin, nearly extinct by 1950, and revived by the Berthaut family. The rind is washed repeatedly with brine and then with marc de Bourgogne, the local pomace brandy, which is what turns it that alarming orange and feeds the bacteria doing the smelling.

Under the noise it is remarkably sweet — meaty, salty, tasting faintly of the brandy. Sold in its own wooden box because it cannot hold itself up.

Tastes of

brandy cured meat salted butter barnyard

Put it next to

Marc de Bourgogne Chablis Boiled potatoes Dark bread