Napoleon was partial to a slice of Époisses, a (very) pungent soft cow’s milk cheese from a small village halfway between Dijon and Auxerre. Washed in Marc de Bourgogne brandy during ripening, Époisses has a red orange colour and a powerful rich, salty, creamy meaty flavour.
What with? Spoonable at room temperature, Époisses needs to be eaten quickly as it won’t keep for long. Try it with raisin bread, grapes and a red or white burgundy, melt a little in French onion soup or spread it on a baguette with our Caramelised Onion Chutney. Definitely one from the ‘stinkier the better’ class of cheeses, but also one your tastebuds will love forever.