Well what can I say apart from when this cheese is ripe its divine and can certainly cause hunger when smelt!
Lets start with a brief look into its history. It started in the sixteenth century in the village of Epoisses. A Cistercian community at L’Abbaye de Citeaux was where supposedly this cheeses production began. Two hundred years later, everyone had left apart from the farmers, so as a kind token the Monks gave the recipe to the farmers.
The recipe has hardly change since!
This cheese when put on a cheeseboard will literally sell itself. Its strong (Because of the Brandy washed rind), creamy, smooth and has a pungent but warming aroma.
If you have never had the opportunity to try this cheese then go to your local cheesemongers, supermarket, shop etc and by some today.
I promise that you won’t have much left at the end!