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Époisses de Borgogne
A washed-rind, cows' milk, cheese first made by Burgundy monks in the 16th century. It was reputedly Napoleon's favourite cheese.
The cheese has a orange-red rind and is tangy in character, sometimes being flavoured with black pepper, cloves or fennel.
The rind-wash mixture contains either white wine or marc (brandy made from grape skins).
The cheese is used for the local Fromage Fort. See 'Fromage Fort'; 'Marc'
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