Epoisses is a small, cylindrical French cheese from the Burgundy region. Epoisses has a washed rind that develops an orange smear from coryne bacteria. Sometimes, epoisses is spiced in manufacture and dipped in marc de Bourgogne prior to sale.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.