L’Epoisses AOP
Epoisses covers roughly the north-western half of Côte-d’Or, two cantons of Haute-Marne and three cantons of Yonne. It is named after the village of Epoisses, located in the west of this territory.
The process is repeated at least 5 times to obtain its distinctive orange color. Its balanced, clean, fruity taste and creamy, melt-in-the-mouth texture make it a unique cheese. Since 1996, it has benefited from an Appellation d’Origine Protégée, AOP.
Other cheese specialities from Burgundy
Brillat-Savarin
Named after the famous gastronome Jean Anthelme Brillat-Savarin, Brillat-Savarin is a triple-cream cow’s milk cheese. Described by some as “the foie gras of cheeses”, it is characterized by its smoothness and creaminess.
On the outside, this Burgundy cheese has a white to ivory-colored, slightly fluffy rind. Inside, it has a dense, creamy center.
Soumaintrain
Soumaintrain is a cow’s milk cheese belonging to the family of soft, washed-rind cheeses. Recognizable by its slightly wrinkled ochre color, its heart melts in the mouth. When young, it is a mild, creamy cheese. As it matures, its flavor and undergrowth aromas become more pronounced. It has been recognized as an IGP since 2016.
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Vaux-sous-Aubigny
52 190 Le Montsaugeonnais