Cheeses of Époisses
A Burgundy village whose orange, strong-smelling cheese is washed in marc brandy and was saved from extinction in the 1950s.
Made, aged and sold here
Best time: May to October.
Époisses is a village in the Auxois, the green farming country of northern Burgundy, dominated by a moated château. Its cheese, said to go back to monks in the sixteenth century, is a soft cow's milk cheese washed in brine and marc de Bourgogne until its rind turns a deep orange. Almost forgotten after the Second World War, it was revived by a local couple in the 1950s.
The cheese
Époisses curd is set slowly by souring, drained without being cut or pressed, salted and then washed several times a week, first with water and later with marc, the grape brandy of Burgundy. The rind becomes sticky and orange and the smell is strong, but the inside is soft, creamy and salty. Ripe Époisses is often eaten with a spoon, and it is a protected name.
The Auxois
The Auxois is a land of pasture, hedges and stone villages around Semur-en-Auxois. The château at Époisses has a large dovecote and gardens. Nearby are the hill town of Flavigny-sur-Ozerain, known for its aniseed sweets, and the abbey of Fontenay. Burgundy wine country lies a short drive to the south.
A trail idea for Époisses
- Époisses village Taste the cheese where it was revived.
- Château d'Époisses The moated château and its dovecote.
- Semur-en-Auxois A medieval town above a bend in the river.
- Abbey of Fontenay A Cistercian abbey in a wooded valley.
Written by the EveryCheese desk with AI assistance. Background: "Époisses" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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