Aisay Cendrè is a Farmhouse cheese made from unpasteurized cow’s milk, it is a soft cheese containing at least 50% fat and comes from the Burgundy region of France. It is a washed rind cheese meaning that the rind of the cheese is washed, in this case with marc de Bourgogne, a type of brandy. The cheese is buried in oak or grapevine ash for one month before it is matured. It is reputed to have quite a distinct arroma and flavor but is concidered a delicacy by cheese connoisseurs.

Aisay Cendrè is made on farms in the Montbard region of the Côte d'Or. It is traditionally sold as small wheels weighting approx 250 grams or 8 oz., approx. 10cm across, still covered by some of its ash.

Mark de Bourgogne is brandy made from pomace—skin, pips, pulp— the refuse left behind in the winepress after the juice has been pressed from the grapes. It is aged, typically in oak barrels, for a period of years ranging from 12 to 20. Average ABV (alcohol by volume) is about 43%.