A Burgundy washed-rind that spoons—sticky, salty, winey, brandy-sweet.
AOC Époisses from Rodolphe Le Meunier in Burgundy. Spoonable cow's milk paste, washed in brine and Marc de Bourgogne. Salty, winey, deeply savory.
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Époisses from Rodolphe Le Meunier, the affineur out of the Loire Valley who finishes some of the most carefully handled wheels in France, working in the classic Burgundian recipe. Cow's milk, soft, washed in brine and Marc de Bourgogne through the aging room until the rind turns that sticky burnt-orange color you can spot from across the case.
The paste underneath is fully spoonable at room temperature, glossy and almost liquid against the rind. Salty and winey on the front, with the Marc de Bourgogne pulling through into a long savory finish that's deeply mushroomy and a little brandy-sweet. The rind is the engine of the whole thing, doing the heavy lifting on flavor while the paste stays rich and buttery underneath.
This is not a quiet cheese. It's one of the great washed-rinds of France, AOC protected, and at its best when the top sinks under a spoon.
Spoonably soft under a sticky orange rind, the paste turns nearly liquid at room temperature and pulls away from the rind in glossy ribbons.
A full-throttle washed-rind cheese, salty and winey up front with a deep barnyard pull behind it. Demands attention on the board.
The Marc de Bourgogne wash leaves a long brandy-sweet, savory finish that hangs on the palate well past the swallow.
Rich buttery cream sits underneath the funk, giving the paste a custardy weight before the rind takes over.
A faint brown-butter note in the paste, but nuttiness is not the headline here.
Deeply mushroomy and forest-floor, with the wet-cellar character that comes from repeated brine and Marc de Bourgogne washings on the rind.
A gentle ammoniated tingle from the active rind, more savory than peppery.
Washed rind
The orange-red rind is washed in brine and Marc de Bourgogne, carrying most of the cheese's intensity, salty, winey, and pungent. Edible and the whole point of the cheese.
Époisses stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Marc de Bourgogne mirrors the wash on the rind. A structured Burgundy red or a Sauternes stands up to the funk, while Champagne cuts through the richness of the paste.
Sweet fruit and honey counterbalance the salty, winey rind, while walnut bread gives the spoonable paste something sturdy to land on.
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“A finisher, not a farmer — Rodolphe selects young wheels from farmhouse producers across France and ages them in his Touraine caves to a precise point, treating affinage as the final, decisive act of cheesemaking.”
Cave aging and finishing of farmhouse wheels sourced across France — Roquefort, Comté, Epoisses, goat cheeses — with hand-brushed, hand-turned, and brine- or marc-washed rinds.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
