This ancient washed rind cheese was originally developed by Cistercian monks at the Abbaye de Fontenay near the town of Semur in Burgundy, but almost became extinct last century before it was revived by a local farmer in 1955.
Famous for its strong smell and sticky golden rind which is washed with Marc de Bourgogne it is packed in a wooden box to help it hold together as it ripens. When mature it has a characteristic stinky smell, smooth melting texture and rich flavour that matches well with Burgundy, Trappist beers and even Whiskey.
