Napoleon loved it, and Jean Brillat-Savarin, a famous French epicurean, dubbed it the "king of all cheeses." Époisses de Bourgogne is a creamy, semisoft white cheese with a runny interior and a distinct wrinkled orange rind that was created in the 16th century by a group of Cistercian monks living in Époisses, France. Women in the region learned the unique method, and carried the tradition until World War II, when production of the cheese nearly died out.
