Guide des Vins-en
Combining it with wine can seem a bit difficult considering the somewhat invasive personality of the Époisses cheese.
When less riped, the Époisses combines well with a dry Burgundy white wine from Côte-de-Beaune or Côte Chalonnaise. You can also try a Côteaux from the Auxois, which comes from the same historical terroir as the Époisses cheese.
When more riped, it will combine well with a young Côte-de-Nuits or a red wine from Beaune, a Gevrey-Chambertin or Savigny-lès-Beaune, or even an Irancy from the Yonne region.
Less traditionally, you can be bolder with a Pinot Gris from Alsace which is made from a late harvest and served young. The naturally robust body will blend harmoniously in mutual respect with the strong personality of the Époisses cheese.
Too much alcohol can be dangerous for your health. Drink in moderation.