L'Ami du ChambertinFirst produced in 1950 by Raymond Gaugry, L'Ami du Chambertin is a gooey, surface ripened cow's milk cheese from Burgundy. Like Epoisses, it's washed with a local brandy called Marc de Bourgogne, what gives it is characteristic funk. Also like Epoisses, it's bark is worse than its bite and you'll find it much gentler on the palate than its aroma would suggest.