Epoisses

1. History

Époisses is named after the village in Burgundy and was created in the 16th century by Cistercian monks in the area. The recipe was passed to local farm women who refined it, making it popular at Louis XIV's court and later with Napoleon. Brillat-Savarin dubbed it the "king of cheeses" in the 19th century; it nearly vanished but was revived in 1956 by Robert and Simone Berthaut[1][2][3].

2. Physical characteristics

It is a soft paste cheese with a washed rind, made from raw or pasteurized cow's milk, typically in 98-gram wheels. The rind is orange to reddish from repeated washings with marc de Bourgogne during 4-8 weeks of aging. The interior is creamy and runny when ripe[2][6].

3. Taste profile

Époisses has a powerful, distinctive aroma, described as bold and fruity, with nutty, spicy, and animal notes from aging. On the palate, it is smooth, rich, with a lingering complex finish. Its intensity pairs perfectly with Burgundy wines[2][3].

4. Production zone and period

Produced in an area covering northwest Côte-d'Or, two cantons in Haute-Marne, and three in Yonne, in Burgundy-Franche-Comté. Made with milk from locally fed cows, with production peaking in grass seasons. Best year-round but optimal in winter[3][7].

5. Certification

Granted AOC in 1991 and AOP in 1996, ensuring traditional methods and origin. These labels protect its artisanal or farm production in the delimited zone. Only one farm producer remains today[2][3].