Burgundian cheeses: our Top list !
If you're a cheese lover, Burgundy is the place for you! Soft Époisses, Charolais goat cheese, Cîteaux Abbey cheese, and many more... there's no shortage of local cheeses, renowned on every French table.
Here are some recommendations for a perfect cheese platter and some great places to find them.
Epoisses, an iconic local cheese of Burgundy
"The King of the cheeses", is how Brillat-Savarin described the famous Epoisses cheese in 1826. Matured using Marc de Bourgogne (with a distinctive scent) it should be served with a piece of good bread, pure and simple. It can also be used to make a sauce.
For an added touch of Burgundy: bake it in the oven for a few minutes on Dijon pain d'épices, for a delicious early-evening snack.
The Cîteaux, a monastery cheese
The Cistercian monks from Notre-Dame de Cîteaux Abbey (near Nuits-Saint-Georges) have been producing this very local cheese for centuries. In 2020 it was awarded the silver medal at the Concours international de Lyon! Did you know that it takes 6 litres of Montbéliarde cow's milk to make a single Cîteaux cheese?
Our recommendation: a glass of Côte de Nuits to really bring out all the flavours.
Soumaintrain, a proud legacy
Soumaintrain is a soft cheese made from cow's milk with a washed rind, and has been produced in Burgundy for over a century. It is not as well-known as some other cheeses, and is fiercely proud of its PGI (Protection Geographical Indication).
A glass of Chablis is perfect to bring out the flavours of this cheese.
Charolais from southern Burgundy
If you are a fan of goat's cheese, you'll love the Charolais AOP (Protected Designation of Origin) produced in southern Burgundy. Production dates from the 16th century. For the best tasting experience, enjoy this rich cheese (it weighs 250g on average) with a glass of aromatic Burgundy white wine.
Please note: Goats don't produce milk all year round, so this cheese can only be tasted between March and October.
Brillat-Savarin
No need to introduce this very IGP popular burgundian cheese, produced from raw or pasteurized cow's milk, and it has become a must-have on your cheese platter!
You'll fall in love with this delicacy, which contains at least 30% fat and is best enjoyed between April and October.