Unique flavours, remarkable maturing in marc de Bourgogne, classic aromas, the sign of great wealth, Époisses Protected Designation of Origin, a soft washed rind cheese, it can be eaten all year long. Simplicity and uniqueness make this cheese an exceptional product. A delicacy on the palate!

Created by a religious order in the heart of Burgundy more than 500 years ago and known as the “king of all cheeses" in the 19th century, Époisses is testimony of long-standing cheese traditions. Recognised with a Controlled Designation of Origin in 1991, its production using whole cow’s milk remains loyal to specific know-how passed on for five centuries by passionate producers.

The richness of the Époisses Protected Designation of Origin sector has as much to do with the quality of the cheese as the dairy professionals’ determination to practice an overall sustainable development policy.

Epoisses - Des saveurs uniques-en

The Époisses cheese is circular and regular with flat, parallel sides and a straight or slightly curved heel.

It comes in the following two formats:

  • 95 to 115 millimetres in diameter and a height of 30 to 45 millimetres; 250 to 350 grams;
  • 165 to 190 millimetres in diameter and a height of 30 to 45 millimetres; 700 to 1100 grams.

It can also be found in portions.

The rind is smooth or slightly wrinkled and shiny. It’s ivory orange to brick red depending on the degree of ripening.

This colour is exclusively due to the pigmentation of the surface bacteria, particularly the red fermentation bacteria, as the use of colouring is prohibited.

The spread is light beige around the perimeter and white in the middle.

The nose is pungent with spring wood aromas.

In the mouth, it is soft and unctuous yet never too strong. The taste is straightforward, subtle and balanced with slight hints of dried fruit.

The Époisses cheese is put on the market following the fifth week of production.

If it doesn’t seem riped enough to you, you can keep it in the box at the bottom of your refrigerator for one or two weeks. Letting it sit at room temperature for at least a half hour before serving is recommended.

When the Époisses is riped in the middle and slightly runny, you’ll be able to taste this one-of-a-kind cheese at full maturity. 

Don’t hesitate to ask your dairy seller for tips on how to choose based on the season.

The Époisses is particularly tasty:
- after spring (July, August) when it is produced with milk from dairy cows that have grazed on new grass;
- at the beginning of winter (November, December) when it is made with rich, aromatic milk produced by cows that have grazed autumn’s second crops of hay.

Ask for it counter-cut: the larger format allows for a longer ripening and a more nuanced development of the tastes and flavours.

  • THE 2016 AGRICULTURAL GENERAL COMPETITION : A SILVER AND A BRONZE MEDALS FOR ÉPOISSES

    Fromagerie Germain (52160, Chalancey) wins a silver medal for its époisses 250g at the national competition, and a bronze medal at the export competition for its époisses 250g too.

    THE 2016 AGRICULTURAL GENERAL COMPETITION : A SILVER AND A BRONZE MEDALS FOR ÉPOISSES
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