Époisses

Époisses is a soft, washed-rind cow's milk cheese produced in a defined area of the Burgundy departments of Côte d'Or, Yonne, and Haute-Marne. Its rind, pale orange to brick red in colour, results from washing with water containing marc de Bourgogne during maturation of at least four weeks. The use of colorants is forbidden.

About this designation

Époisses is produced exclusively from whole cow's milk supplied by herds of the Brune, Montbéliarde, or Simmental Française breeds. Milk production, cheese manufacture, and maturation must all take place within the delimited geographical area covering specified cantons in the departments of Côte d'Or, Yonne, and Haute-Marne in the Burgundy region. The specification requires that fodder produced within the geographical area account for no less than 80 % of the total daily ration, as a percentage of dry matter. From the time the herd is turned out to pasture until at least 15 June, pasture grass must constitute at least 50 % of the basic ration, with a minimum area of 20 acres per lactating cow, or 15 acres per lactating cow on farms practising green feeding. The only ingredients, production aids, or additives authorised during production are rennet, innocuous bacterial cultures, yeasts, moulds, and salt. Coagulation is predominantly lactic; the curd is moulded after a rough cut without disintegration and drained naturally. The cheese is dry salted and matured for at least four weeks, during which it is washed with water containing marc de Bourgogne. The cheese is cylindrical and comes in two formats: diameter 95 to 115 mm with a weight of 250 to 350 grams, or diameter 165 to 190 mm with a weight of 700 to 1 100 grams. Fat content must be at least 50 % of dry weight, with at least 40 % dry matter. Labelling must bear the INAO logo, the wording Appellation d'Origine Contrôlée, and the name of the designation. Oversight is exercised by the Institut National de l'Origine et de la Qualité (INAO) and the Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF). The designation is registered under file number PDO-FR-0118, eAmbrosia identifier EUGI00000012901.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0118, eAmbrosia identifier EUGI00000012901.
• Milk must come exclusively from cows of the Brune, Montbéliarde, or Simmental Française breeds; no other breeds are permitted.
• The cheese is matured for at least four weeks and washed with water containing marc de Bourgogne; the use of colorants is forbidden.
• Fodder produced within the geographical area must account for no less than 80 % of the total daily ration, as a percentage of dry matter.

Tasting notes

Burgundian cow's milk washed-rind soft cheese, aged minimum 4 weeks with regular brine and Marc de Bourgogne washing. Distinctive bright orange-red shiny rind, ivory-cream paste with oozing texture at peak, intensely pungent aroma with assertive ammonia-savory-meaty flavor — among Europe's most aromatic cheeses.

HoReCa use

Plateau de fromages climax (placed last, strongest); spread on bread and pain d'épices; baked Époisses with garlic; pairs ONLY with Marc de Bourgogne, Trappiste-style beer, or sweet wine — disrupts most table wines.

Packaging

• wheel-full-250g
• wheel-full-700g
• gift-pack-twin-500g