Pasteurised cows milk. Burgundy, France. Pungent and sticky, with a surprisingly mellow flavour, washed with Marc de Bourgogne ……getting stronger as it matures. Made in the small village of Epoisses in Burgundy, this cheese has an extraordinary complex flavour, yet is more mellow than its pungent aroma suggests the rind is washed over and over again in Marc de Bourgogne, a brandy made from the pomace of grapes after winemaking. A whole 250g cheese.