Top 29 Burgundian Cheeses

Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, sweet and grassy flavor and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. As the cheese is already almost melting, it can be eaten like a fondue and enjoyed with sparkling wines.Expand

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately. It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté. The texture of the cheese is creamy and it can be sliced, grated or cubed. It also melts easily, and is best paired with sherry and red wines or it can be melted in fondues.Expand

Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old. It is easily identifiable for its thin black layer of ash which goes through the center of the cheese. For full maturation, it takes from 45 days to 3 months, and in that time the rind becomes yellow and moist. The flavor is rich and creamy, reminiscent of fresh hay, nuts and fruits, with a slightly bitter aftertaste. Morbier also has numerous small holes dispersed throughout its body. It is great on sandwiches, with crackers, nuts, and grapes, and it also melts quite easily. Pair it with light red wines.Expand

Époisses is a soft cheese made from cow's milk with a glossy rind, and a pale beige, creamy, slightly salty body. It must mature for at least 4 weeks before it is ready for consumption when its salty, spicy, and sweet flavors, and an intense, pungent aroma fully develop. The cheese is so smelly that it's been banned on public transport in France, according to the BBC. Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). Époisses is sold in a wooden box in order to ease the transport and prevent the cheese from spilling out. It's recommended to serve it with a slice of crusty bread and pair it with a glass of white wine or beer. Expand

Délice de Bourgogne is a French triple crème cheese originating from the region of Burgundy, hence the name. The cheese is made from cow’s milk and butterfat, and it has a fat content of 75%. Its texture is smooth and creamy, while the flavors are tangy, tart, salty, buttery, and mushroomy. The rind is white, bloomy, and quite pungent. It is recommended to serve the cheese on its own or pair it with ciders and white wines.Expand

Cancoillotte is a French cheese originating from the region of Franche-Comté. It is believed that this cow’s milk cheese with a thick and creamy texture first appeared more than 2,000 years ago in a region that was then called Séquanie – known nowadays as Haute-Saône. Originally, the cheese was called fromage fondu (melted cheese) and fromage de femme (housewife’s cheese). The flavor of cancoillotte can best be described as acidic and buttery, with a strong fermented odor. It is recommended to heat it up with butter, wine, and garlic, then pour the combination over vegetables, cold cuts, or potatoes.Expand

Vacherin is a group of cheeses made from cow's milk. There are two main types of Vacherin – one is Swiss, the other one French. The French one is called Mont d'Or or Vacherin du Haut-Doubs, while the Swiss one is called Vacherin Mont d'Or, and although the nomenclature is a bit tricky, the French one is made with raw milk while the Swiss one is made with thermized milk. The cheeses come wrapped in spruce in order to contain the slightly melting, almost liquid interior. There's also a firmer Swiss cheese called Vacherin Fribourgeois, as well as the rich Vacherin d'alpage, made from the milk of cows that roam the alpine meadows. Other types of Vacherin include Vacherin d'Abondance and Vacherin des Bauges (from Savoy). The Canadian version from Quebec is called Vacherin Chaput.Expand

Bresse Bleu is a French cheese made with pasteurized cow's milk. This blue cheese hides a soft and creamy texture underneath its bloomy white rind. The aroma is fresh and mushroomy, while the flavor is buttery and very rich. During the production of Bresse Bleu, Penicillium roqueforti is added to the curds, and after molding, the rounds of cheese are rubbed with Penicillium camemberti. The cheese is then left to mature for 2-4 weeks before consumption. Interestingly, Bresse Bleu is less pungent and less salty than most blue cheeses. Serve it with walnut bread and white grapes.Expand

Abbaye de Citeaux is a French cheese originating from Burgundy. The cheese is made with pasteurized cow's milk and has a washed rind. The milk comes from Montbéliarde cows which graze the area around the Citeaux Abbey for at least 6 months. The cheese has an earthy aroma and a creamy, smooth, and dense texture, while the flavors are milky and acidic. Most of the 300 cheeses, which are made every Monday and Tuesday, are sold in the abbey shop, making it difficult to find the cheese elsewhere in France. It is recommended to pair it with light Burgundy wines.Expand

Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk in the northern part of the French region of Burgundy, near Yonne, where it has been produced since the 17th century. It is left to mature for at least 6 weeks when it is regularly washed with brine and Marc de Bourgogne brandy (a spirit made from leftover wine). The quantity of brandy is increased according to the stage of maturation, which adds to the complexity of flavors and the rind becomes intensely orange, sticky, and very aromatic due to the bacteria that thrive on its moist and salty surface. On the interior, the paste is ivory in color, semi-soft, and supple but not runny, unless it's left at room temperature. Sometimes it comes packaged in a wooden box to protect the cheese from spillage. Its flavor is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic, making it a great cheese for long winter months. It is recommended to enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or paired with Belgian beer or white wine.Expand

Crémerie Juraflore is a renowned cheesemaking establishment located in Poligny, at the heart of the Jura region in France. Founded in 1907, it is part of Fromageries Arnaud, a family-owned company that has upheld the tradition of producing and aging authentic French cheeses for over a century. The company is especially known for its Comté cheese, crafted from raw milk sourced from cows grazing on the lush pastures of the Jura. This cheese is then matured in the unique environment of Fort des Rousses, a former military fortress now transformed into an impressive network of cheese-aging cellars. At their shop in Poligny, visitors can explore a wide selection of cheeses aged anywhere from 5 to 36 months, along with other regional specialties such as cured meats, honey, and local beverages. Crémerie Juraflore is widely respected for its dedication to quality and its commitment to preserving traditional cheesemaking methods.Expand

Fromagerie Berthaut is a renowned and respected French dairy company specializing in the production of high-quality cheeses, with a particular emphasis on tradition. The company is located in the heart of Burgundy, a region famous for its rich culinary traditions and delicacies, particularly its cheese production. Founded in 1956 by Robert and Simone Berthaut, the company dedicated itself to reviving and producing traditional cheeses from Burgundy, including the legendary Époisses. Today, Fromagerie Berthaut has earned a reputation as one of the most important cheese producers in France, known for preserving tradition and maintaining high-quality standards. The company continues to use milk from local farms, supporting regional agriculture and contributing to sustainability. Given the increasing demand for authentic, artisanal products, Fromagerie Berthaut has significantly expanded its market in recent decades, both in France and internationally. The company has become a key player in the cheese industry, with a strong focus on preserving French dairy traditions.Expand

Fromagerie du Mont d'Or, located in the picturesque village of Métabief in the Doubs region of France, represents a family cheesemaking tradition nurtured by the Sancey-Richard family for over 50 years. This artisanal fromagerie is renowned for producing authentic French cheeses with protected designation of origin. All cheeses are made exclusively from raw milk of Montbéliarde cows, collected daily from local producers in the Métabief area. The production and aging processes take place in traditional cellars, where more than a thousand cheeses mature under carefully controlled conditions. Visitors can enjoy self-guided tours of the production facility and shop, which offers a wide range of regional products, including cured meats, honey, jams, and wines from the Jura region. Fromagerie du Mont d'Or stands as a symbol of dedication to quality, tradition, and the preservation of local gastronomic heritage, making it an essential destination for lovers of authentic French cheeses.Expand

Fromagerie Milleret is located in the Franche-Comté region of eastern France. The company specializes in producing soft cheeses, particularly those made from cow’s milk. A notable product from their range is the Ortolan cheese, a creamy, brie-like cheese. Fromagerie Milleret remains a family-owned enterprise, with a focus on traditional cheesemaking techniques while incorporating modern technologies to enhance production and quality. The dairy sources its milk from local farms surrounding its production facility to ensure freshness and quality.Expand

Fromagerie Poitrey is a cheese producer based in the Jura region of France. It specializes in producing traditional French cheeses, particularly Comté, Morbier, and Mont d'Or. The company has been in operation since 1948 and adheres to traditional methods of cheese-making.Expand

Fromageries Marcel Petite is a renowned family-run affineur dedicated to the traditional aging of Comté and Morbier cheeses. For five generations, the Petite family has carefully matured each wheel using artisanal methods, most famously in the historic Fort Saint-Antoine. In this unique setting, cheeses are patiently aged, regularly turned, brushed, and tasted to develop their full character and depth of flavor. Working closely with around 35 small fruitières, they source only raw milk from Montbéliarde cows grazing on the rich pastures of the Jura region, ensuring a true expression of terroir in every cheese. Their range includes exceptional Comté varieties such as Fruité, Réserve, Symphonie, Plénitude, and Élégance, aged from 10 to 30 months. Marcel Petite remains committed to preserving centuries-old techniques while infusing each cheese with care, expertise, and a deep respect for tradition and place. Expand

Fruitière du Pays Grandvallier is an agricultural cooperative located in Saint-Laurent-en-Grandvaux, at the heart of the Haut-Jura Regional Nature Park. This cooperative unites 14 members (26 farmers) who collectively gather and process milk into traditional Jura cheeses such as Comté AOP, Morbier AOP, Raclette, and Tomme du Grandvaux. Annually, they process about 6 million liters of milk, of which 91% is dedicated to producing Comté cheese, while the remainder is used for other cheeses. A significant portion of the products is sold to affineurs during the first month after production, while the rest is aged in their own cellars and sold directly through the cooperative's shop. In addition to their own products, the store offers a variety of high-quality local and artisanal items, including honey, beverages, and cured meats. Customers can shop directly at the store or place orders through the online shop. Expand

Fromagerie de La Ferté is a renowned dairy cooperative located in the village of La Ferté, in the Jura department of eastern France. Established in 1923, the cooperative brings together eleven local milk producers who collectively supply around 4 million liters of milk annually. Since 2015, the cooperative has undergone modernization with a state-of-the-art production facility and spacious aging cellars, enabling full control over production within a short supply chain. It specializes in the production of traditional cheeses with Protected Designation of Origin (AOP) status, including Comté, Morbier, Raclette, and Tomme du Jura. Their cheeses are made exclusively from raw milk and aged in their own cellars, ensuring authenticity and high quality. In addition to these, they offer local specialties such as La Fertoise cheese, as well as dairy products like cream, raw butter, yogurt, and spreadable cheese. Fromagerie de La Ferté also organizes guided tours of its production facilities and aging cellars, offering visitors a unique insight into the traditional cheese-making process.Expand

Fromagerie des Marronniers, located in the village of Origny in the Côte-d'Or department of Burgundy, France, is a family-run farm and creamery renowned for its production of traditional Époisses AOP cheese made from raw milk. The farm is operated by the Bartkowiez family, who raise around 70 dairy cows of the Montbéliarde and Brune des Alpes breeds. Their most famous product is Époisses fermier AOP, a raw milk cheese aged for 29 days and washed in Marc de Bourgogne, a traditional Burgundy spirit, which gives the cheese its intense flavor and creamy texture. Fromagerie des Marronniers is affiliated with the "Bienvenue à la ferme" network - a national initiative supported by the French Chambers of Agriculture that promotes local, farm-based products and agritourism. Through this partnership, the farm opens its doors to visitors, offering direct sales, farm visits, and insight into traditional cheesemaking practices. It is a fine example of preserving traditional French cheesemaking, combining family heritage with high quality standards and a deep respect for nature.Expand