Époisses

Appellation (AOC/AOP - Protected Designation of Origin) of Burgundy and Champagne (France) taking its name from a small village of Côte d'Or where cheese has been made since at least 1386.
Époisses (French masculine name, always in the plural) was developed by the Cistercian monks of the village in the 16th century.

The milk comes from brown, Simmental or Montbéliarde cows.
If cows eat fresh grass, the cheese is better. This is usually the case in spring & summer. But summer in Burgundy can be very dry and the cows eat … straw. In that case, no big difference with époisses produced in winter.

When made with raw milk (rare) the cheese is of course better.
If "fermier" (made in a single farm, not from collected milk - super rare), it is even better.

The cheese is washed several times with less and less diluted marc de Bourgogne (a kind of local grappa).
Ripening takes 2 to 3 months.
Its taste, and especially its smell, are very strong.
The color is totally natural (coming from surface bacteria).

It is said that Napoleon was very fond of Époisses.

"Affidélice" is a kind of Époisses, washed with Chablis wine.
The "Trou du cru" (close to "Trou du cul" - ass hole) is a tiny Époisses suiting one person.
"Soumaintrain" is a cheese close to Époisses, and coming from Soumaintrain in the Yonne, France (see Soumaintrain).

Serve at room temperature (remove from fridge 30 min before) and keep it in its wooden box.
Propose a cheese knife (if cheese if very ripe, use a spoon).
If the whole cheese is served, host should start first (some guests are always shy to begin a cheese).
If with a knife, cut in slices within the box, like a cake.
Alternate the side of the slices to make sure that one side will not dry too much if the cheese is not finished during this meal.
Traditionally cheese was never passed a 2nd time (only dish not prepared by the host), but if the host took specially care of the selection, guests should honor it.
The rind is edible, but some remove it to enjoy the wine.