Top 20 Burgundian Cheeses

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

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

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastures around the local vineyards. It is dried in cheese cages, hung in the open air and out of reach to various insects and pests. Aged for at least two weeks, it is very hard and dry, for such a small cheese, with a texture somewhere between crumbly, smooth and creamy. Even though it is small, the taste is intense and bold, but still not overpowering, so traditionally it is a daily snack to local winegrowers, paired with local white wines. Alternatively, enjoy this pint-sized powerhouse's unique herbal and salty flavors with crackers and sliced fruit.Expand

Charolais is a cheese made from unpasteurized goat's milk in the French region of Burgundy. On the interior, it is firm and smooth, with a creamy color, and on the exterior it has a moldy surface once it has ripened enough (a minimum of 16 days). The salty, sweet and acid flavors get more intense and sharp as the cheese matures, with undertones of hay, straw, grass and mushrooms. Visually, it is easily recognized because of its barrel shape with concave sides. Charolais can be eaten fresh, dry or semi-dried and is best paired with fruity red wines or dry white wines.Expand

Bouton de culotte is a traditional cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by the region's shepherds who wanted to make a cheese that could be kept for a few months. Underneath its natural yellowish rind, the texture is hard and dry. The aromas are slightly mushroomy while the flavor is peppery, goaty, and salty. Boutons are typically stored during autumn to be enjoyed in winter. They are thought to be the smallest goat cheeses, and possibly the smallest of all cheeses.Expand

Ami du Chambertin is a French cheese produced in Gevrey-Chambertin in Burgundy. It's made from raw cow's milk and has a smooth, soft, and creamy texture underneath its rind, which is washed in Marc de Bourgogne brandy. The flavors are buttery, salty, sweet, milky, vibrant, and strong with hints of bacon and spices, while the aroma gets quite pungent as the cheese matures. It is recommended to pair it with crackers, mild chutneys, and a bottle of local wine.Expand

Crottin du Morvan is a traditional cheese originating from Yonne. The cheese is made from raw goat’s milk and it’s sold in a plastic bell. The name refers to the Morvan nature park in Burgundy. Underneath its wrinkly natural rind, the texture is soft, smooth, and creamy. The aromas and flavors are goaty, tangy, and very fresh, with a natural creaminess. The cheese is usually consumed fresh and young, but it can also be aged for a few weeks, when it develops notes of hazelnuts.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 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