You may not know it, but Epoisses is actually a French word meaning "completely worth the effort'' or "stinky but incredibly loveable" because the end result, a custardy bacon bomb, is oh-so-worth-it.
 
One slurp of the intensely creamy paste of this French classic, and you'll know why we go to such lengths to ensure that this unctuous pasteurized cow's milk round, made in Burgundy, France, is so delightfully decadent.
 
The cheese has a creamy, chewy and firm texture. With a distinctive soft red-orange colour, and takes 6 weeks to mature fully. Despite its pungent smell, the cheese has a spicy, sweet and salty flavour.