Petit Gaugry

1. History

The Petit Gaugry was created in 1950 by Raymond Gaugry at Fromagerie Gaugry, a family business founded in 1946 in Brochon, Côte-d'Or, Burgundy.Inspired by Burgundian cheesemaking traditions, it follows the methods of soft paste washed rind cheeses like Époisses, whose origins date back to the 16th century with Cistercian monks in Époisses.

2. Physical characteristics

This raw cow's milk cheese comes in a small 70g cylindrical format, perfect for intimate meals or light appetites. Its rind is thin, supple, wrinkled, shiny, ivory orange to brick red, washed with Marc de Bourgogne for about 3-4 weeks. The paste is soft and creamy, typical of Burgundian cheeses.

3. Taste profile

It has a bouqueté aroma at the nose. In the mouth, it delivers a frank, fruity taste with balanced flavors, powerful at first but fine and creamy. It pairs excellently with gingerbread for sweet-savory, or with Savigny-les-Beaune or Côte-de-Beaune wines.

4. Production zone and period

Produced by Fromagerie Gaugry in Brochon, Côte-d'Or (department 21), heart of Burgundy, between Dijon and Gevrey-Chambertin. Milk is sourced locally from nearby farmers. Production spans sites in Burgundy and Champagne, using modernized traditional methods.

5. Certification

Petit Gaugry lacks protected origin status but is an industrial cheese inspired by AOP traditions like Époisses. It adheres to ancestral soft paste washed rind processes without specific certification. Fromagerie Gaugry emphasizes RSE with 100% French milk.