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.

Secrets de fabrication-en

Production process
Milk ripening in vats (Germain cheese factory)
Milk ripening in vats
(Germain cheese factory)
Slicing the curds (Gaec des Marronniers)
Slicing the curds
(Gaec des Marronniers)
Slicing the curds (Berthaut cheese factory)
Slicing the curds
(Berthaut cheese factory)
Moulage semi manuel (Berthaut cheese factory)
Semi-manual moulding
(Berthaut cheese factory)
Moulage manuel (Gaec des Marronniers)
Manual moulding
(Gaec des Marronniers)
Curds (Gaugry cheese factory)
Curds
(Gaugry cheese factory)
Curds (Berthaut cheese factory)
Curds
(Berthaut cheese factory)
Draining (Berthaut cheese factory)
Draining
(Berthaut cheese factory)
Semi-manual turning (Gaugry cheese factory)
Semi-manual turning
(Gaugry cheese factory)
Manual turning (Gaec des Marronniers)
Manual turning
(Gaec des Marronniers)
Re-drying after salting (Berthaut cheese factory)
Re-drying after salting
(Berthaut cheese factory)
Fresh cheese on trays ( Gaugry cheese factory)
Fresh cheese on trays
( Gaugry cheese factory)
Fresh cheese on trays (Germain cheese factory)
Fresh cheese on trays
(Germain cheese factory)
Cheese washing (Gaec des Marronniers)
Cheese washing
(Gaec des Marronniers)
Cheese washing (Gaugry cheese factory)
Cheese washing
(Gaugry cheese factory)
Cheese washing (Germain cheese factory)
Cheese washing
(Germain cheese factory)
Cheese washing (Gaugry cheese factory)
Cheese washing
(Gaugry cheese factory)
Cheese washing (Berthaut cheese factory)
Cheese washing
(Berthaut cheese factory)
Cheese washing (Berthaut cheese factory)
Cheese washing
(Berthaut cheese factory)
Sorting after ripening (Gaec des Marronniers)
Sorting after ripening
(Gaec des Marronniers)
L’Époisses ripening in the cellar  (Gaec des Marronniers)
L’Époisses ripening in the cellar
(Gaec des Marronniers)
L’Époisses ripening in the cellar  (Berthaut cheese factory)
L’Époisses ripening in the cellar
(Berthaut cheese factory)
Ripening controls (Gaugry cheese factory)
Ripening controls
(Gaugry cheese factory)
The good smell (Gaec des Marronniers)
The good smell
(Gaec des Marronniers)
Packaging cut Époisses (Berthaut cheese factory)
Packaging cut Époisses
(Berthaut cheese factory)
Packaging cut Époisses (Gaugry cheese factory)
Packaging cut Époisses
(Gaugry cheese factory)
In the shipping room (Berthaut cheese factory)
In the shipping room
(Berthaut cheese factory)

The only designation of origin lactic curd cheese with a washed rind in France, Époisses is one of the rare cheeses for which the original production principles have barely changed and are still applied today.

As soon as it arrives at the cheese factory, the full milk is heated (25 to 30 °C) for slight ripening. After renneting, the slow, lactic cheese coagulation lasts 16 to 24 hours.

The fragile curds are drained in perforated moulds. The whey runs off freely. Thus, it is considered natural drainage.

After a minimum of 48 hours and having been turned twice, the cheese is taken out of the mould and dry salted. It is then placed on racks in a cool, ventilated drying chamber.

Checking the Époisses during ripening

Washing with water and marc de Bourgogne brandy

Once dry, the cheese is taken to cool, humid ripening cellars to mature without haste. Each cheese is then washed one to three times per week with water that is gradually enriched with marc de Bourgogne brandy.

During ripening, the yeast and Brevibacterium linens bring out the aromas and flavours of the Époisses, giving it that unique orange-red colour.

The Époisses cheese requires 4 to 8 weeks of ageing with regular and meticulous attention.

  • THE 2016 AGRICULTURAL GENERAL COMPETITION : A SILVER AND A BRONZE MEDALS FOR ÉPOISSES

    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.

    THE 2016 AGRICULTURAL GENERAL COMPETITION : A SILVER AND A BRONZE MEDALS FOR ÉPOISSES
    Read more
Connexion administration
Déconnexion