Burgundy · France
Époisses.
Époisses assaults the senses with unapologetic intensity—a pungent, meaty aroma that announces itself before the creamy, butter-soft paste even touches your tongue. Beneath the aggressive barnyard funk lies a surprisingly complex heart: spicy warmth from Marc de Bourgogne, fermented yeast notes, and a wine-soaked sophistication that lingers long after the cheese dissolves into silk.
Rate this cheese
Origin
47.5°N · 4.6°E
The story
How it's made.
Why it tastes that way.
Époisses was created by Cistercian monks at the Abbaye de Cîteaux in Burgundy around the 16th century, who rubbed the rinds with Marc de Bourgogne brandy during aging. The cheese fell nearly extinct after World War II before being revived in the 1950s by Robert Berthaut in the village of Époisses.
It received its AOC in 1991. The rind is washed three times a week with progressively stronger solutions of Marc de Bourgogne, turning the exterior from ivory to a characteristic orange-rust. Napoleon is said to have been an ardent admirer, and the French food writer Brillat-Savarin called it 'king of all cheeses.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Protected
- AOP · since 1996
- Intensity
- 5 / 5
- Texture
- soft
Tasting profile
What it tastes like.
These bars are a visual read of Époisses's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for washed-rind cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice in wedges with the rind on — or for a very ripe wheel, take off the top and spoon.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Époisses.
45 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Époisses are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Époisses at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
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