Burgundy · France
Époisses Berthaut.
Époisses announces itself with an arresting funky barnyard perfume—the kind that clears a room and commands respect. Beneath its sticky, rust-orange rind lies a butter-soft interior with an almost meaty complexity, spiked with the warm spice of marc de Bourgogne and a prickle of heat that lingers on the palate. This is a cheese that tastes like place and tradition: messy, uncompromising, utterly alive.
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The story
How it's made.
Why it tastes that way.
Époisses was created by Cistercian monks near Époisses in Côte-d'Or, Burgundy, in the 16th century. Napoleon reportedly called it the 'King of all cheeses.
' Production nearly died out during WWII but was revived by Robert Berthaut in 1956. The cheese is washed repeatedly with marc de Bourgogne (grape brandy), giving its distinctive orange rind. AOC since 1991.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Époisses Berthaut'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.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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