Napoleon was an early fan of this French cheese, which grew in popularity during the 20th century. Though it was once manufactured on nearly 300 farms, production dwindled during World War II as makers were called to duty and didn't resume until the mid-1950s. The full name of this cheese is actually Epoisses de Bourgogne; "Bourgogne" refers to the region in France now solely responsible for its creation, which is accomplished with unpasteurized cow's milk. The cheese is also washed by hand up to three times a week during the aging process. It has a characteristically dark orange rind and carries a pungent and spicy aroma, while in texture it tends to be almost gooey, as if melted. Epoisses has a strong and meaty taste, and is often paired with Burgundy or a white wine that is considered spicy-tasting.
Epoisses is also sometimes compared to Munster, another stinky cheese that hails from France, which has an aroma that's often compared to a barnyard. Like Epoisses, Munster is meaty in taste and also salty, while its texture tends to semi-soft, almost like butter.