Epoisses is one of France's most infamous cheeses. Made from pasteurised cow's milk, it has a firm centre and an orange-reddish rind. The Germain Epoisses is fruity in flavour, with a strong aroma and rich, creamy interior. This handcrafted cheese is first washed in brine, then cured in humid cellars for 4 weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry.