Originally a monastic cheese from the small village of Époisses, the recipe was handed over to the peasants in the valley, or more specifically the wives. Wars left women to work the fields leaving no time for cheese making and by 1954 Époisses had all but disappeared. In 1956 Robert and Simone Berthaut stepped in and saved it. Guided by his parents, Jean Berthaut took over. Faithful to the knowledge passed on by them and the people of the terroir, Jean has reproduced the traditional process in the making of Époisses. Enjoy with a crusty French bread. Taste: Rich, creamy, washed-rind stinker! Pairings: White Burgundy. Made with pasteurized cow's milk and traditional rennet.