Unique flavours, remarkable maturing in marc de Bourgogne, classic aromas, the sign of great wealth, Époisses Protected Designation of Origin, a soft washed rind cheese, it can be eaten all year long. Simplicity and uniqueness make this cheese an exceptional product. A delicacy on the palate!

Created by a religious order in the heart of Burgundy more than 500 years ago and known as the “king of all cheeses" in the 19th century, Époisses is testimony of long-standing cheese traditions. Recognised with a Controlled Designation of Origin in 1991, its production using whole cow’s milk remains loyal to specific know-how passed on for five centuries by passionate producers.

The richness of the Époisses Protected Designation of Origin sector has as much to do with the quality of the cheese as the dairy professionals’ determination to practice an overall sustainable development policy.

Une histoire en Bourgogne-en

Regarde-moi, voyons, sa rougeâtre pâtine, 
Vois les pleurs épaissis qui coulent sur ses flancs, 
Sens ce fumet subtil adoré des gourmands, 
Et conviens que c’est là dessert de haute mine.

Charles Patriat, 1900. Poem on the Époisses (extract)

4.8 million 250 g Époisses sold each year.

Époisses is recognised with a Protected Designation of Origin.

Époisses is recognised with a Controlled Designation of Origin.

The Berthaut cheese factory re-launches the production of Époisses.

Only 2 farms produce Époisses.

Brillat-Savarin consecrates Époisses as "The king of all cheeses".

Époisses, a recipe born in the heart of a religious order.

At the start of the 16th was home to a religious order to which oral legend says are the fathers of Époisses cheese. When it left the village some two centuries later, it bequeathed the peasants in the valley a valuable heritage: the production recipe.

And it was on these small farms in the Auxois where this exceptional cheese began to make history and develop. By taking up the production of this aged cheese themselves, the farmers in the region gradually obtained original savoir-faire, improving the quality of their productions and spreading awareness for their product which quietly earned its recognition. century, the village of Époisses

Brillat Savarin

Brillat-Savarin consecrates the Époisses as "The king of cheese".

Congrs de Vienne

The Vienna Congress in 1815: 49 European cheeses were rated for a competition organised by Talleyrand.  Époisses came in second, just behind Brie.

Many administrative documents from the beginning of the 19th century attest to a developed and unique cheese making business in the region of Époisses. Renowned, the cheese was exported to Paris and several other departments.

Archives testify to a single production method based on the principle of a slow, lactic coagulation associated with the frequent washing of the cheese with marc de Bourgogne brandy.

Widespread appreciation for this cheese boosted the development of this business. There were more than 300 farms producing Époisses in 1900. Cheese competitions at agricultural fairs and shows were organised with great success in the region. 

The 1914-1918 war left women alone to work the fields; with no more time to care for the Époisses cheese and sell it at the local markets, they began to stop producing it.

The decline began. After the war, the agricultural shows were no longer arranging cheese exhibits and competitions. As it is hard work, the production of Époisses was not compatible with the development of agriculture in the eyes of the new generations.

Epoisses New York times
Chteau d'Epoisses

Époisses Castle

This cheese had completely disappeared from farms between 1954 to 1956. It was then that a pair of farmers decided to re-start the production of the Époisses cheese, mobilising the savoir-faire of the people in the region who still knew how to make it.

The cheese gradually began gaining favour among its devotees, led to the creation of cheese making vocations and developed until it was officially recognised in 1991 with a Controlled Designation of Origin.

For a more complete history, see the book "Histoire du fromage d’Epoisses" (History of the Epoisses Cheese) written by Georges Risoud and published by l’Armançon (ISBN: 2-84479-014-3)


    Fromagerie Germain (52160, Chalancey) wins a silver medal for its époisses 250g at the national competition, and a bronze medal at the export competition for its époisses 250g too.

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