Burgundian Cheeses

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

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

Bouton de culotte is a traditional cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by... READ MORE

Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk in the northern part of the French region of Burgundy, near Yonne, where it has been produced since the 17th century. It is left to mature for at least 6 weeks when... READ MORE

Abbaye de Citeaux is a French cheese originating from Burgundy. The cheese is made with pasteurized cow's milk and has a washed rind. The milk comes from Montbéliarde cows which graze the area around the Citeaux Abbey for ... 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

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,... READ MORE

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 but... 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

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 wash... READ MORE

Charolais is a cheese made from unpasteurized goat's milk in the French region of Burgundy. On the interior, it is firm and smooth, with a creamy color, and on the exterior it has a moldy surface once it has ripened enough (a minimum of 1... READ MORE

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastur... READ MORE

Dôme de Vézelay is a French cheese hailing from the Yonne area of Bourgogne. This fresh cheese is made from raw goat's milk and it's usually left to age for at least 10 days before consumption. Underneath its natural rind, th... 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

Racotin is a barrel-shaped French cheese originating from the Burgundy region. The cheese is made from raw goat's milk or a combination of goat's and cow's milk. It's usually left to age from 3 to 4 weeks before consumption. Underneath it... READ MORE

Aisy Cendre is a traditional cheese hailing from Burgundy. The semi-soft cheese is made from pasteurized cow's milk. The rind is washed in Marc de Bourgogne wine, and it's then covered with oak or grapevine ash before it's left to mature ... READ MORE

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... READ MORE