Epoisses de Bourgogne AOC


Epoisses de Bourgogne is famous for its pungent aroma and sticky terracotta-coloured rind. The underlying paste has a smooth, velvety texture with a meaty flavour that melts in the mouth. During maturation, Epoisses de Bourgogne is washed in the local Marc de Bourgogne, mixed with salty water, several times per week. It tastes milder than the aroma suggests, and has a decidedly sweet finish.

A little history about Epoisses

This cheese was created by Cistercian monks in the early 16th century in the village of Époisses, in Burgundy. On fast days, the monks were forbidden meat and on Fridays they ate fish. Washed rind cheeses became an important part of their diet as they had strong, meaty flavours. Époisses cheese was very popular for several hundred years, and when the monks departed they passed on the production secrets to the local population. In the early 20th Century, however, the cheese virtually disappeared, but it was revived by Robert & Simone Berthaut, of Fromagerie Berthaut, in the 1950’s.

*AOC = Appellation d’Origine Contrôlée

Goes well with:

Red Burgundy, Pinot Noir, full-bodied Chardonnay, off-dry Riesling, Champagne or sparkling wine, Marc de Bourgogne

Similar cheeses:

Soumaintrain, Ami du Chambertin, Munster

Select either 125g half moons or 250g wheels from the drop down box below.

Cheese Details
  • Cheese Type: Washed Rind
  • Country: France
  • Milk Type: Cow
  • Pasteurisation: Pasteurised
  • Rennet Type: Animal Based
  • Classification: Artisan

Printable Cheese Note