The Burgundy region is recognized for its wines, but also for its gastronomy and more particularly for its thirty varieties of cheeses. Epoisses is a soft, whole cow's milk cheese washed with Burgundy marc and matured on rye straw for at least one month. Soumaintrain and Saint-Florentin are produced in Yonne, made from raw cow's milk. Chaource is a white cheese, lightly salted, and to be eaten fresh. Brillat-Savarin is a triple-cream cheese with at least 72% fat. The Cîteaux and the Pierre-qui-Vire are cheeses made in the abbeys. Finally, goat cheeses are legion. The most recognized are the dung from Chavignol, Chaource and Mâcon.