Epoisses de Bourgogne PDO

Washed french cheese, Epoisses de Bourgogne is the cousin of chambertin


The origins of the Epoisses cheese can be found at the Abbaye de Citeaux, in the Bourgogne region of France. It's there that the monks first produced this remarkably complicated cheese.


We are told that Napoleon was partial to this cheese and ate it with Chambertin wine.


The Epoisses cheese was very popular in the early part of the twentieth century but disappeared during the second world war. It was only in 1946 that two local Bourguignon families started to produce it.


The well known Epicurean Brillat Savarin called Epoisses the King of cheeses. Many people consider it one of the most interesting French cheeses. It is often compared to the character of two well known French historic personalities, the Epoisses has the force of Charles le Temeraire and the sensibility of Madame de Sevigne.



How to eat Epoisses de Bourgogne


The cheese has a powerful  rich  flavour with a pungent  smell, the pate, a mouth watering taste of sweet, salty and creamy  milk  flavours.


The pate is fine textured. The rind is regularly washed in Marc, this adds to its complexity and fascinating taste.

250 g
(8,75 Ozs)
Minimum 6 weeks For US delivery maturing extended over 60 days

Pairing wine

White wine: Chassagne-Montrachet (Chardonnay grape) or Marc de Bourgogne

Pairing cheese

More info

Browse cheeses

Follow us on the socials networks
Discover our news each month

Fromages.com - Naturellement savoureux

Dear Gourmet
Please select area of delivery :

Enter our world of cheeses