Top 9 Burgundian Washed Rind Cheeses

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

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

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

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

Aisy Cendre is a traditional cheese hailing from Burgundy. The semi-soft cheese is made from pasteurized cow's milk. The rind is washed in Marc de Bourgogne wine, and it's then covered with oak or grapevine ash before it's left to mature for at least a month. Underneath the rind, the texture is firm when young and smooth and creamy when fully aged. The aromas are nutty, smokey, and earthy, while the flavors are rich, salty, smokey, and herbaceous. It's recommended to serve Aisy Cendre with celery sticks or fresh fruit such as pears and apples. Pair it with a glass of full-bodied and fruity Burgundy wine.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