With 27 different Burgundian cheeses you can put a varied cheese board on the table. Take, for example, an Epoissess: full-bodied, creamy cheese based on full cow’s milk with an orange crust. The cheese is washed with marc de Bourgogne (eau de vie of fermented remnants of squeezed grapes including stalks and kernels) and must then ripen for at least a month on rye straw. Louis the 14th (the Sun King of Versailles) liked this cheese very much. Then there are the convent chambers cheeses such as Cîteaux, La Pierre-qui-vire and Nuits-st-georges. These spicy soft cheeses are still made in the monasteries today and taste at best with a glass of wine. Finally, we must not forget the goat’s cheeses. The Crottin de Chavignol de Loire is the best known. These small, spicy, round cheeses are made from raw milk. If you prefer a milder goat cheese, try the pâtes molles du Charolais.