Epoisses Demi “fromagerie Berthaut”

Pungent on the nose, silky on the palate — one of Burgundy’s great washed-rind cheeses.

Époisses from Fromagerie Berthaut has its famous sticky orange rind and unmistakable aroma, but the flavour is softer and more rounded than the smell suggests: savoury, meaty, creamy and gently sweet on the finish.

Origin: Burgundy, France
Milk: Pasteurised cow’s milk
Style: Washed rind
Texture: Soft, silky and velvety
Intensity: Strong aroma, medium-to-strong flavour
Rennet: Animal rennet
Shelf life: Around 7–10 days

The terracotta rind brings savoury, cellar and meaty aromas, while the paste underneath is smooth, creamy and surprisingly balanced, with a gentle sweetness at the end.

Take it out of the fridge around 30 minutes before serving. Keep the accompaniments simple: baguette, pear or a few nuts.

Red Burgundy, Pinot Noir, Chardonnay, off-dry Riesling or Champagne all work. Marc de Bourgogne is the traditional regional match.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Falwasser Crispbreads · Pickled Baby Figs

Le Petit – Fromagerie Berthaut
For a smaller-format washed rind from the same producer.

Soumaintrain – Fromagerie Berthaut
For a softer, slightly gentler Burgundy washed rind.

During maturation, Époisses is repeatedly washed with brine and Marc de Bourgogne. The style was revived in the twentieth century by Robert and Simone Berthaut after nearly disappearing.

Ingredients: Pasteurised cow’s milk, Marc de Bourgogne, salt, cultures, animal rennet.