HERVE MONS EPOISSES AOP 6/250G

An emblematic cheese of Burgundy, Époissesis said to have been created by Cistercian monks settled in the village of the same name back in the 15th century. It was once collected from Burgundian farms by traveling merchants, who then transported it to Dijon, Lyon, or Paris. Along the way, the cheeses continued to age and gradually gained in aromatic intensity. This cheesemaking heritage very nearly disappeared, however, following the sweeping agricultural changes of the post-war era. Its revival is owed to Messrs. Berthaut and Gaugry, who relaunched its production in 1956. The cheese is regularly hand-washed with a solution of water salted or unsalted enriched with Marc de Bourgogne (a Burgundian grape brandy) in increasing concentration as aging progresses. Once it reaches its optimal point of maturity, the cheese is placed in a box, where it continues to develop more slowly