Top 5 Local Cheeses
in Côte-d'Or

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

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

Trou du cru is a French cheese originating from Cote d'Or. It's made from cow's milk as a smaller version of Époisses. The cheese was developed by the cheesemaker Robert Berthaut in the 1980s. During the maturation period, the cheese is washed with Marc de Bourgogne, resulting in a sticky rind of Trou du cru. It matures on straw in order to prevent it from sticking to a flat surface. The aromas are much stronger than the flavors, and the flavors are savory, floral, straw-like, and boozy. The texture is smooth, creamy, and well-balanced. This cheese is traditionally sold packaged in paper cups.Expand

Cendré de Vergy is a French artisan cheese hailing from the Bourgogne region. The semi-soft cheese is made from cow's milk and it's washed with Marc de Bourgogne. The cheese is left to age for 4 weeks before it's buried in wood ash for 2 weeks. Underneath its ash-coated and washed rind, the texture is supple, creamy, and oozing, so it's recommended to eat it with a spoon. The aromas are slightly smoky, while the flavors are sweet and strong. It's recommended to pair Cendré de Vergy with a glass of Chambole Musigny or Meursault wines that have a long finish.Expand

Plaisir au Chablis is a French cheese hailing from Brochon. This semi-soft cheese is made from cow's milk and ages for 6 weeks. It's named the pleasure of Chablis after the crisp white Chablis wine used in its production. The rind is washed once a week with Chablis, resulting in strong, fruity, and alcoholic flavors and aromas of the cheese. The cheese is packed in wooden boxes, and the texture is creamy, velvety, dense, and tends to melt in the mouth. Serve it with sweet and acidic fruits and pair it with dry white wines.Expand

Palet de Bourgogne is a French cheese hailing from Gevrey-Chambertin. The cheese is made from cow's milk and it ages for 4 weeks. It's based on Epoisses, and it's washed every two days with Marc de Bourgogne and brine. As a result, the rind becomes wet and develops a reddish color. The aromas are intense, while the texture is creamy, smooth, and almost runny. The flavors are full, rich, powerful and penetrating, but not as strong as those of Ami du Chambertin and Epoisses. It's recommended to pair Palet de Bourgogne with light red wines and serve it with walnut bread.Expand