Epoisses

After having been almost completely out of production during both World Wars, Epoisses was resurrected in the 1950s. The signature rind is washed with brine and Marc de Bourgogne (the local pomace brandy) and can range in color from light orange to nearly brick red. It has an intense and pungent aroma, with more subtle flavors of bacon and custard. No need for cheese knives or a cutting board - just spoon the creamy paste onto a crusty French baguette and enjoy with any wine from Burgundy.