A classic French stinky cheese. Made from cows’ milk are hand ladled in form to drain, then washed with a salty brine and aged for 4 weeks in a humid cellar. Then the 4-weeks-old Epoisses gets washed with Marc de Bourgogne which greatly contributes to the taste and aroma of this cheese. Such powerful cheese should be matched with an equally aromatic wine, Gewurztraminer for instance.