What is Époisses?
A soft washed-rind cow’s milk cheese from the village of Époisses in Burgundy, produced in small rounds of 250–300 g (petit) or 700–1100 g (grand). During ageing, the rind is repeatedly washed with marc de Bourgogne, a grape pomace spirit, developing its distinctive orange-rust colour and powerful aroma. Aged for a minimum of 4 weeks. Despite its intense exterior, the interior remains surprisingly mild and creamy.
Taste, aroma, and texture
At full ripeness, extremely soft and spoonable beneath a sticky, moist orange-rust rind. The interior is pale ivory and creamy. The rind is thin but relatively firm compared with the interior. Petit wheels fit in the palm, while grand wheels are generously sized for sharing.
Animal notes are strongly dominant, creating one of the most intense barnyard aromas among French cheeses, driven by the marc de Bourgogne washes. Lactic notes are strongly present beneath, with notable earthy and fruity nuances. Herbal notes are barely perceptible. No smoky character.
Cheesepedia taste profile
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A general profile can describe Époisses, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served with crusty bread, apples, or roasted nuts.
- Spread on warm toast or rustic bread.
- Used in creamy sauces for potatoes or mushrooms.
- Added in small amounts to gratins for a strong washed-rind flavour.
What pairs with Époisses?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Salted Cracker
- Mini Sesame Bagel
- Sesame Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for ÉpoissesStory and origin
Created in the 16th century by Cistercian monks in the village of Époisses. It is said to have been one of Napoleon’s favourite cheeses. Production nearly disappeared in the 1950s before being revived by Robert Berthaut in 1956 using historical recipes. It has held AOC status since 1991 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped and kept in a separate container.
- Air travel: suitable only if well sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
