Epoisses de Bourgogne holds AOP status and is among the most storied cheeses in France. Made in the Burgundian village of Époisses since the 16th century, it is washed repeatedly during aging in Marc de Bourgogne, the local pomace brandy, which produces its sticky orange rind and formidable aroma.

Flavor Profile

The aroma is famously powerful, but the flavor is remarkably balanced: salty, creamy, meaty, and deeply savory with a lingering richness. When fully ripe the paste is nearly liquid, requiring a spoon rather than a knife. Napoleon reportedly named it his favorite cheese, and it remains a benchmark for the washed-rind category.

How to Serve

Serve at room temperature in its wooden box, spooning the softened center onto crusty bread. Do not attempt to slice a ripe wheel. Pair with sweet acidic fruits to balance the savory intensity.

Pairing Suggestions

Pair with a Sauternes, a Gewürztraminer, or a red Burgundy. Marc de Bourgogne, echoing the wash, is the traditional regional match. Serve with baguette, grapes, and walnuts.

Storage

Keep refrigerated in its box, well away from other foods since the aroma transfers aggressively. Consume within one to two weeks.