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.
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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Époisses's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Époisses.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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