Époisses is a soft-ripened, washed-rind cheese made with whole cow’s milk. It comes from the area around the town of the same name, within a zone that stretches over a large part of Côte d’Or and includes a few municipalities of Haute Marne and Orne. It obtained a registered designation of origin (AOC) in 1991 and a protected designation of origin (AOP) in 1996.
It was probably a religious community living in Epoisses in the 16th century who passed on to the farmers of this area of Burgundy the expertise necessary to make this cow’s milk cheese. Brillat-Savarin crowned it « king of cheeses » as early as 1820.
The rind becomes sticky and begins to glisten as it is regularly washed with a mixture of salt water and Marc de Bourgogne. The maturation period lasts six to eight weeks.
This very creamy cheese is sold in a wooden box. Its rind is smooth or slightly wrinkly and shiny, of a color varying from orange-tinged ivory to brick red depending on its degree of maturity. Its paste is light beige on the outside and white in the center.
Health & nutrition
Flavours & sensory qualities
Its texture is very soft, creamy and smooth; the aroma is powerful and complex with earthy notes. The taste of Époisses is straightforward, distinctive and persistent; but not as strong as its aroma might lead you to believe. It should not be sharp or aggressive.