Burgundian Soft Cheeses

Cancoillotte is a French cheese originating from the region of Franche-Comté. It is believed that this cow’s milk cheese with a thick and creamy texture first appeared more than 2,000 years ago in a region that was then calle... READ MORE

Bresse Bleu is a French cheese made with pasteurized cow's milk. This blue cheese hides a soft and creamy texture underneath its bloomy white rind. The aroma is fresh and mushroomy, while the flavor is buttery and very rich. During the pr... READ MORE

Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and pac... READ MORE

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 ... READ MORE

Délice de Bourgogne is a French triple crème cheese originating from the region of Burgundy, hence the name. The cheese is made from cow’s milk and butterfat, and it has a fat content of 75%. Its texture is smooth and ... READ MORE

Crottin du Morvan is a traditional cheese originating from Yonne. The cheese is made from raw goat’s milk and it’s sold in a plastic bell. The name refers to the Morvan nature park in Burgundy. Underneath its wrinkly natural rind, the ... READ MORE

Montrachet is a French cheese originating from the Burgundy area, where it's made by only one cheesemaker in Saint-Gengoux-le-National. The cheese is made from raw goat's milk and it's left to age for at least 4 weeks. The rind is wrapped... READ MORE

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 ri... READ MORE

Édel de Cléron is a soft French cheese originating from the city of Cléron. It is made from pasteurized cow’s milk. The cheese matured for about three weeks, and it is then wrapped in cloth and bound with spruce... READ MORE

Baratte is a traditional cheese that’s produced in the Saône-et-Loire region. This small cheese is made from raw goat’s milk, and it’s shaped into a cylinder with a short wheat straw on top. It’s usually left to age f... READ MORE

Clacbitou is a French cheese originating from the Saône-et-Loire department. This cylindrical cheese is made from raw goat’s milk, and it’s left to age for at least 2 weeks before consumption. Underneath its bloomy rind, the text... READ MORE