Epoisses pairs best with the crisp bubbles of sparkling wine, especially a full bodied Champagne or fruity sparkling rose that’s heavy on the pinot noir, can balance out the salty, meaty flavor of a washed rind cheese. France
Produced in the village of Epoisse in the Burgundy region of France, this stinky, cow’s milk cheese is considered to be one of the greatest pungent cheeses in the world. The rind is washed several times over a three week period, with increasing concentrations of Marc De Bourgogne, the regional eau-de-vie. The wine dries on the surface of the cheese, making the outside firmer, while the inside remains creamy and lucious.
Epoisses, 250 grams (8.82 oz) $29.99
Photography and food styling by Laura Conrow.