We are told that Napoleon was partial to a bit of Epoisses and ate it with Chambertin wine. It was very popular in the early part of the twentieth century but disappeared during WWII. Thankfully in 1946, two local Bourguignon families started to produce it again. The cheese has a powerful rich flavour with a pungent smell; the pate, a mouth watering taste of sweet, salty and creamy milk flavours. The pate is fine textured. The rind is regularly washed in Marc de Bourgogne which adds to its complexity and fascinating taste.