Best Côte-d'Or Cow's Milk Cheese Types
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.
Pair with
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.
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.
Pair with
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.
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.
Pair with
Best Côte-d'Or Cow's Milk Cheese Producers
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2022
BEST Fromagerie Berthaut Cheeses
Best Côte-d'Or Cow's Milk Cheeses
AWARDS
World Cheese Awards - Gold
2022
Concours International de Lyon - Gold
2025
AWARDS
World Cheese Awards - Gold
2024
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