Two round cheese wheels with wooden rinds on a light wooden surface against a white marble background.

Epoisses Marc de Bourgogne

250g
€16,50
€16,50
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Two round cheese wheels with wooden rinds on a light wooden surface against a white marble background.
  • Two round cheese wheels with wooden rinds on a light wooden surface against a white marble background.
  • Two Epoisses Berthaut cheese wheels stacked on top of each other with a checkered background.
  • Assorted cheese, fruits, and crackers on a wooden board with a jar of jam and red berries in the background.
Epoisses Marc de Bourgogne

France · Bourgogne

Epoisses Marc de Bourgogne

€16,50
€16,50

This is a wonderful cheese, its bright orange rind has a distinctive farmyard aroma that is the perfect match for the soft, salty paste beneath. The flavour is extraordinary, somehow managing to be strong, sweet and milky all at the same time.
ProducerFromagerie Berthaut TypeSoft RennetTraditional RegionBourgogne MilkCow RindNatural
Portion Size: 250g

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Epoisses Marc de Bourgogne

Despite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!
Serving & Storage
Ingredients & Allergens

MILK, salt, lactic starters (MILK), ripening ferments, animal rennet, processing agent : calcium chloride, Marc de Bourgogne

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Meet Our Producers

Fromagerie Berthaut

Burgundy, France

The origins of this cheese have, as with so many great washed-rind cheeses, been traced back to
monastic settlements, in this case to the Cistercians. In 1956, sensing an opportunity, two young farmers from the village of Époisses harnessed the cheesemaking expertise still available in their community and reintroduced the cheese to France. The award of the AOC to Époisses in 1991 is testament to the success of their endeavours. One of those farmers was M. Berthaut, whose family continue to make Époisses today.

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