Spoonable Burgundy with pungent, brandy-washed rind and underlying buttery richness.
Berthaut Époisses AOP from Burgundy, France. Spoonable cow's milk washed rind, soaked in Marc de Bourgogne. Ships to 48 states.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Berthaut Époisses is a pasteurized cow's milk washed-rind cheese from the village of Époisses in Burgundy, France, made under AOP rules by Fromagerie Berthaut.
The paste sits behind a sticky, orange-red rind that has been washed for weeks in brine and Marc de Bourgogne, the pomace brandy of the region. As it ripens it goes from a buttery, set interior to something you scoop with a spoon. The flavor is salty and winey, with that cellar, mushroomy pull off the rind running straight into the paste. There is a real funk to it, balanced by the rich, buttery cream underneath.
Époisses is in a class of its own. If you already love washed-rinds, this is the wheel that asks the most of you and gives the most back. Bring it to room temperature, take the top off the box, and go in with a spoon.
Spoonable under the orange-red rind, with a glossy paste that pulls and runs at room temperature. The rind is sticky and tacky, the paste underneath barely holds a shape.
Big and assertive. Salty, winey, and pungent up front, with the Marc de Bourgogne washings doing most of the work — this is a cheese that takes over the board.
Long and savory, with the brandy-soaked rind lingering for thirty seconds or more after the bite. Salt and yeast hang on the back of the palate.
Rich buttery cream sits underneath the funk, but the wash and the age pull the milky notes back from where a young soft-ripened would land.
A light browned-butter note rounds out the paste, but nuttiness is not the headline here.
Deeply earthy from the brine and Marc washings, with a wine-cellar, mushroomy, vegetal pull off the rind that runs straight into the paste.
A gentle salty bite, no real pepper or piquancy. The intensity reads as funk, not heat.
Washed rind
The orange-red washed rind is edible and carries most of the wine and brine character. It is sticky and pungent, with a yeasty, cellar-like aroma.
Époisses stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The Marc washings make Marc de Bourgogne the textbook partner. A structured red Burgundy or a sweet Sauternes also pull the salt and funk into balance.
Soft fruit and a dense walnut bread give the spoonable paste something to sit on, and a sweet mostarda counters the brine and the wine wash.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“Custodians of the Époisses tradition — they're credited with reviving the AOC recipe in the 1950s by collecting technique from the last farmhouse makers, and they've held the reference standard for washed-rind Burgundy ever since.”
Repeated hand-washing of the rind with brine and Marc de Bourgogne over four to six weeks in humid Burgundian cellars.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
