As early as the 16th century, Cistercian monks aged a semi-soft cow cheese over many weeks, washing each disk in brine and brandy (marc de Bourgogne). Small farmers adopted the local recipe following the French Revolution, and by 1900 there were 300 farms in Burgundy selling the regional cheese. Brillat-Savarin named Epoisses ‘The King of Cheese.' Two world wars and modern agriculture brought a rapid collapse to artisan cheesemaking, especially labor-intensive varieties like Epoisses.

Local produce brochure

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