Produced in the village of Epoisse in the Burgundy region of France, this stinky, cow's milk cheese is considered to be one of the greatest pungent cheeses in the world. The rind is washed several times over a three week period, with increasing concentrations of Marc De Bourgogne, the regional eau-de-vie. The wine dries on the surface of the cheese, making the outside firmer, while the inside remains creamy and lucious.
The classic French wine pairing with this quintessentially Burgundian cheese is Burgundy wine. While the French almost always drink Burgundy wines with Epoisse, you may find the cheese overwhelms the wine. If Burgundy wine pairing is not pleasing to your palate, try a sweet Bordeaux wine such as Sauternes or an Alsatian Gewurztraminer.