When you think of Burgundy, you might picture rolling vineyards and fine wines, but this region of France is also rich with delicious French cheeses. From soft and creamy to strong and pungent, the variety of flavors is sure to excite your taste buds.
What makes Burgundy’s cheeses so special is the way they embody the area’s traditional cheesemaking techniques and unique terroir. As you explore these delightful cheeses, you’ll discover the perfect companions to the region’s esteemed wines.
The Rich History of Burgundy Cheeses
Burgundy cheese boasts a long and rich history. From its early beginnings to its cultural significance, each cheese tells a unique story.
Historical Origins
Cheesemaking in Burgundy dates back many centuries. Monks living in the region were among the first to start producing cheese. Some cheeses, like Soumaintrain, have origins dating back to the 17th century.
They used traditional methods handed down through generations. These early cheese makers often used raw cow’s milk, which gave the cheese a distinct taste and texture. Over time, the region became well-known for its creamy, flavorful cheeses like Ami du Chambertin and Abbaye de Citeaux.
Cultural Significance
Cheese from Burgundy is more than just food; it’s a symbol of regional pride. Local festivals often feature these cheeses, celebrating their unique flavors and textures. The cheese-making tradition supports local economies and preserves agricultural practices.
Different cheeses bring a taste of Burgundy to your table, whether you’re enjoying the soft, washed-rind Soumaintrain or the smooth, creamy Crémeux de Bourgogne.
The cheeses serve as a connection to the land and a way to experience the region’s rich culinary heritage. So, when you savor a piece of Burgundy cheese, you’re enjoying a slice of history and culture.
Pairing Burgundy Cheeses
Enjoying Burgundy cheeses is even better when you pair them with the right wines and foods. Learn about the ideal wine pairings and complementary foods to make your cheese-tasting experience special.
Wine Pairings
When it comes to wine pairings, Pinot Noir is one of the top choices for Burgundy cheeses. It pairs well with mild, creamy cheeses like Brie and Abbaye de Belloc. For blue cheeses like Bleu de Bresse, opt for a richer wine such as a Chardonnay. This wine balances the cheese’s tangy flavor with its own buttery notes.
For a unique treat, try pairing Aisy Cendré with a complex red wine. The cheese’s ash layer brings a smoky element, enhancing the wine’s depth. If you prefer white wines, look for single-varietal Chardonnays. Their crisp, fruity profiles make a perfect match for creamy cheeses like Délice de Bourgogne.
Complementary Foods
Pairing your Burgundy cheese with the right foods can elevate your tasting experience. Fresh fruits such as figs, grapes, and apples add a pleasant sweetness that complements the savory flavors of the cheese. Crusty baguettes or rustic bread slices offer a perfect base, providing texture without overpowering the cheese.
For a touch of luxury, add honey or fruit preserves to your cheese platter. These add a sweet contrast that highlights the cheese’s unique flavors. Nuts and olives can also be great additions, offering crunch and natural saltiness that balance the creaminess of cheeses like Délice de Bourgogne.
Don’t forget about charcuterie. Thin slices of cured meats like prosciutto or salami work harmoniously with many Burgundy cheeses, adding a rich, savory element to your plate. Enjoy experimenting with these combinations to find your favorite pairings!
1) Epoisses
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Epoisses is known for its strong odor and rich flavor. Originating in the small village of Epoisses, this cheese has a long history dating back to the 16th century.
Made from cow’s milk, Epoisses has a soft texture and a distinctive orange-red rind. The cheese undergoes a washing process during aging, which involves being bathed in brine and then in a local brandy called Marc de Bourgogne. This gives it its unique look and taste.
Epoisses has a creamy interior that melts in your mouth. It’s both salty and slightly sweet, with a hint of earthiness. This cheese truly embodies the flavors of the Burgundy region.
You can enjoy Epoisses with a variety of foods and drinks. It pairs wonderfully with crusty bread and dried fruits. For drinks, try it with a glass of Pinot Noir or a crisp, dry white wine like Chablis. You could also enjoy it with a cool Belgian-style beer.
2) Abbaye de Cîteaux
Abbaye de Cîteaux comes from the historic Citeaux Abbey, which is known for its long tradition of cheese-making. Made from pasteurized cow’s milk, it has a washed rind that gives it its distinctive flavor.
The cows that produce the milk for Abbaye de Cîteaux are Montbéliarde cows. These cows graze on the abbey’s meadows for at least six months, ensuring high-quality milk. The cheese itself has an earthy aroma and a creamy, smooth texture. You’ll find the flavors to be both milky and slightly acidic.
This cheese has a pungent aroma due to its washed rind. Despite the strong smell, the texture is semi-soft and supple. It’s a perfect addition to any cheese platter or as a part of a simple snack.
For pairings, Abbaye de Cîteaux goes well with crusty bread and fresh fruit. You can enjoy it with white wines like Chardonnay from the Burgundy region or a light red wine like Pinot Noir. Additionally, it pairs nicely with a variety of nuts and honey.
Explore more about Abbaye de Cîteaux here and here.
3) Soumaintrain
Soumaintrain originated from the village of Soumaintrain, where it has been produced for centuries using traditional methods.
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Made from raw cow’s milk, Soumaintrain is known for its soft texture and washed rind. During its maturation process, it is washed with brine and Marc de Bourgogne, which gives it a vibrant orange color and a strong aroma.
You’ll find that Soumaintrain has a rich, creamy interior that melts in your mouth. Its flavors can be described as milky, tangy, and slightly fruity. The rind adds a robust, earthy note that contrasts beautifully with the smooth center.
For the best experience, try pairing Soumaintrain with a glass of Chablis or a crisp apple cider. You can also enjoy it with crusty bread and fresh fruits. These pairings will enhance the cheese’s unique flavors and make for a memorable tasting experience.
4) Charolais
Charolais is made from unpasteurized goat’s milk and it has been crafted since the 16th century. Its firm and smooth texture with a creamy interior makes it unique. Once ripened for at least 16 days, it develops a moldy surface that adds to its character.
You’ll notice its cylindrical shape, which is larger than most goat cheeses. This shape helps with extended storage. The lengthy lactic fermentation process gives Charolais its signature fine-grained texture.
If you’re a fan of goat cheese, you’ll love Charolais’ rich and creamy taste. It weighs around 250 grams on average and offers a delightful eating experience. For the best taste, try pairing it with a glass of aromatic Burgundy white wine. This combination enhances the flavors and provides a wonderful culinary experience.
Charolais also pairs well with crusty bread and fresh fruits. Try it with apples or figs for a tasty match. You can also enjoy it with nuts and honey. For drinks, besides white wine, light red wines or even a crisp cider can complement Charolais beautifully. This cheese is versatile and adds a touch of Burgundy to your table.
5) Aisy Cendré
Aisy Cendré is a unique cheese from Burgundy. Made from pasteurized cow’s milk, it has a semi-soft texture that melts in your mouth.
This cheese is covered with a layer of ash, typically from burned vine shoots. The ash gives Aisy Cendré its distinctive flavor and appearance. Another unique feature is its washed rind, adding to its unique taste.
You should let the cheese come to room temperature before serving. This will bring out its best flavors. Aisy Cendré is perfect for special occasions or a relaxing evening at home.
For the best experience, pair Aisy Cendré with rustic bread. It also goes well with a glass of white Burgundy wine, like Hautes-Côtes-de-Nuits. Enjoy the delightful combination of flavors!
6) Bouton de Culotte
Bouton de Culotte, which translates to “pants button,” is a tiny cheese from the Mâconnais and Haut-Beaujolais regions of Burgundy. This cheese is only about 30-40 grams in weight. Its small size makes it perfect for snacking.
Made from raw goat’s milk, Bouton de Culotte has a robust flavor. The cheese is aged for about two months, giving it a firm texture and complex taste.
Its shape is quite unique, resembling a small button. This originates from the traditional methods used by shepherds in the region who needed a long-lasting cheese.
Despite its modest size, Bouton de Culotte packs a punch in terms of taste. It’s rich and tangy, thanks to the high-quality goat’s milk used in its production.
You can enjoy this cheese alongside crusty bread or as part of a cheese platter. It pairs wonderfully with a variety of foods and drinks.
Try serving it with fresh fruits like grapes or figs. A glass of light red wine or a crisp white wine goes well with its flavors. You could also enjoy it with a cold, refreshing beer.
For an extra treat, drizzle some honey over Bouton de Culotte and serve with crackers.
7) Brillat-Savarin
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Brillat-Savarin is a creamy, luxurious cheese. Made from cow’s milk, it is a triple cream cheese, meaning it’s made with cream added to the milk. This cheese has a high fat content, giving it a rich and buttery texture.
You’ll notice the soft, white bloomy rind on the outside. When you cut into it, the interior is smooth and moist. It’s a delight to the senses, with a taste that is slightly tangy and very creamy.
Named after French gastronome Jean Anthelme Brillat-Savarin, this cheese was created in the 1930s. It’s known for its decadence and is often compared to cream cheese because of its richness.
Brillat-Savarin pairs well with a variety of foods and drinks. You can enjoy it with fresh fruit like strawberries or pears, which complement its rich flavor. It also matches beautifully with crusty bread or water crackers.
For drinks, a sparkling wine or Champagne cuts through the cheese’s richness, making a perfect match. A light and fruity white wine or even a cold beer also pairs wonderfully with Brillat-Savarin.
8) Délice de Pommard
Délice de Pommard is made by Alain Hess in the village of Beaune. This triple-cream cow’s milk cheese is covered with ground mustard seeds.
The mustard seeds give it a spicy, tangy kick that pairs wonderfully with the velvety, creamy texture.
This cheese stands out thanks to its ball shape and unique flavor profile. The combination of rich creaminess and spicy mustard notes makes it quite special. You’ll find it hard to resist once you’ve had a taste.
It has a smooth, creamy texture that melts in your mouth. The flavors are tangy, salty, and just a bit peppery, thanks to the mustard seeds. The bloom on the rind adds a lovely touch as well.
You can enjoy Délice de Pommard with a glass of Pinot Noir from Château Pommard. This deep, rustic wine bursts with ripe fruit flavors that complement the cheese’s creaminess. A crisp white wine or a glass of sparkling wine also make good pairings.
For food, try it with fresh baguette slices, apples, or pears. The cheese’s creamy and tangy notes balance well with the fruit. Enjoy it with nuts and honey for an extra treat.
9) Délice de Bourgogne
Délice de Bourgogne is a true gem. Made from cow’s milk, this triple cream cheese is rich and luxurious. Its high-fat content comes from adding extra cream during the cheese-making process, making it incredibly smooth and silky.
When fully ripe, Délice de Bourgogne has a soft, creamy texture with a slight touch of firm paste in the center. The flavors are complex, combining buttery, tangy, and slightly salty notes. You’ll also notice a hint of mushroom, adding to its unique taste profile.
The rind of Délice de Bourgogne is white and bloomy, which gives off a strong, pungent smell. This cheese has a fat content of about 75%, making it one of the richest cheeses you can find. It was first made in 1975 by Jean Lincet at Fromagerie Lincet.
Délice de Bourgogne pairs well with various foods and drinks. It goes great with fresh fruits like apples and pears. For drinks, try it with a glass of champagne, a crisp white wine, or even a light beer.
Check out more about this cheese on Serious Eats and Cheese.com.
10) Bresse Bleu
Bresse Bleu is a blue cheese from the Bresse region of France. It was created in 1950 and has since become a favorite among cheese lovers. The cheese is made from pasteurized cow’s milk and has a soft, creamy texture. A bloomy white rind surrounds the cheese, adding to its unique appeal.
When you cut into Bresse Bleu, you’ll notice its creamy and slightly crumbly interior. The cheese offers a mild blue flavor that is less pungent and salty compared to other blue cheeses. This makes it an excellent choice if you’re new to blue cheeses or prefer milder flavors.
The aroma of Bresse Bleu is fresh and mushroomy. This adds an extra layer of enjoyment when you take that first bite. Its flavor is buttery and rich, making it a delightful addition to any cheese platter.
For a truly enjoyable experience, pair Bresse Bleu with a crisp white wine or a light red wine. It also goes well with fresh fruit like pears and apples. If you’re a fan of beer, try it with a Belgian-style ale. You’ll find it pairs beautifully with crusty bread and lightly toasted nuts, too.
For more information on Bresse Bleu, you can visit TasteAtlas or CheeseOrigin.
11) Mâconnais
Mâconnais is a small, conical cheese made from unpasteurized, full-fat goat’s milk. It is named after the charming town of Mâcon, where it originates.
The cheese is about the size of a shot glass. Weighing around 50-65 grams, it has a soft, creamy texture. Mâconnais cheese ages for at least two weeks, developing a delicate, buttery flavor.
Goats in the Mâconnais region graze on pastures near local vineyards. This diet gives the cheese its unique taste. The cheese is dried in cheese cages, hung in the open air, and out of reach from various insects and pests.
Mâconnais cheese is perfect for your cheese platter. It pairs wonderfully with fresh fruits like apples and grapes. For drinks, try it with a light, fruity wine or a crisp, refreshing cider.
Learn more about this delicious cheese here. Enjoy exploring the rich flavors of Mâconnais!
12) Trou du cru
Trou du cru is from the Côte d’Or region in Burgundy. It is a smaller version of the famous Époisses cheese. Made from cow’s milk, this cheese was created in the 1980s by the cheesemaker Robert Berthaut.
During its four-week maturation period, each piece of Trou du cru is washed with Marc de Bourgogne, a strong local brandy. This washing gives it a sticky rind and a very strong, pungent aroma. The cheese itself is soft and ivory-yellow in color with an edible orange rind.
The cheese offers a rich flavor that’s creamy and robust. It’s a treat for those who enjoy bold flavors. Its small size makes it perfect for individual servings or as part of a cheese platter.
You can enjoy Trou du cru with different foods and drinks. It pairs well with crusty bread and fresh fruits like apples and pears. For drinks, consider pairing it with a glass of red Burgundy wine or a sip of Marc de Bourgogne.
13) Crottin du Morvan
Crottin du Morvan is a cheese made from raw goat’s milk, which gives it a unique flavor.
The cheese is sold in a plastic bell, retaining its freshness and protecting its wrinkly natural rind. Underneath this rind, the texture is soft, smooth, and creamy.
The name Crottin du Morvan refers to the Morvan nature park in Burgundy. This adds a touch of regional pride to every bite you take.
You’ll notice a distinct, earthy flavor with hints of nuts and a slight tanginess. This makes it a favorite among cheese lovers who appreciate rich and complex tastes.
When it comes to food pairings, Crottin du Morvan goes well with fresh baguettes, figs, and honey.
For drinks, you can enjoy it with Sauvignon Blanc or a glass of Burgundy Chardonnay. These pairings highlight the cheese’s flavors, enhancing your tasting experience.
14) Ami du Chambertin
Ami du Chambertin is made in Gevrey-Chambertin using unpasteurized or pasteurized cow’s milk. The cheese has a soft texture under its orange, moist rind.
The rind is washed with Marc de Bourgogne, a type of brandy. This washing process adds extra depth to the flavor. The cheese ages from the outside in and has a distinct taste.
You’ll find that the flavors are rich and complex. They are often described as buttery, salty, and slightly sweet. Some people also pick up on earthy and mushroom-like notes.
This cheese pairs well with various foods and drinks. It shines brightly with crusty bread, fresh fruit, and nuts. Wine lovers often enjoy it with red Burgundy wine. If you prefer other beverages, try it with a light beer or a crisp pear cider.
15) Montrachet
Montrachet is made from raw goat’s milk and has a rich, creamy texture that you’re sure to love. The cheese is named after Mont Rachet, also known as the “Bare Mountain.”
This cheese is aged for at least four weeks. During aging, it develops a subtly tangy flavor that pairs well with many foods. The rind is wrapped in chestnut leaves, adding a unique earthy note to the cheese.
Montrachet is made by only one cheesemaker in the small village of Saint-Gengoux-le-National. This dedication to tradition ensures each batch maintains high quality and flavor.
You might enjoy Montrachet with fresh baguette slices. It also pairs well with fruits like apples and grapes. For a drink, try a light white wine or even champagne to complement the cheese’s creamy and tangy taste.
16) Clacbitou
Clacbitou is from the Saône-et-Loire department in Burgundy. It’s made from raw goat’s milk and has a unique cylindrical shape. This cheese ages for at least two weeks before it’s ready to eat.
When young, Clacbitou has a bloomy rind with a texture that’s soft, smooth, and moist. As it ages, it becomes denser and more firm. You’ll find that it has a mild goaty taste with earthy and mushroomy flavors.
Clacbitou also has a slight aroma of hay and earth, adding to its rustic charm. This artisanal cheese is popular among cheese lovers for its delicate texture. Unlike some cheeses, it is not cooked or pressed, allowing its natural molds to thrive.
You can find Clacbitou served in various culinary events in Burgundy. Pair it with your favorite foods and drinks for an elevated tasting experience.
Food and Drink Pairings:
- Fresh baguette or crusty bread
- White wine such as Chardonnay or Sancerre
- Fresh fruits like figs or apples
- Honey or light fruit preserves
17) Baratte
Baratte is from the Saône-et-Loire region of Burgundy. Made from raw goat’s milk, this small, cylindrical cheese has a distinctive short wheat straw on top. Its unique appearance sets it apart from other cheeses.
When you taste Baratte, you’ll find it has a creamy and slightly tangy flavor. The texture is smooth and silky, making it a delight to eat. It’s a real treat for anyone who loves goat cheese.
Produced using traditional methods, Baratte carries the rich legacy of Burgundian cheesemaking. The goats graze on the lush pastures, imparting a fresh, earthy taste to the cheese. This regional specialty is perfect for those who appreciate authentic flavors.
Pair Baratte with a light white wine like Sauvignon Blanc or a crisp rosé for a delightful experience. You can also enjoy it with fresh fruits such as apples or pears. For a savory touch, serve it with toasted baguette slices and a drizzle of honey or olive oil.
18) Racotin
Racotin is a unique cheese that has a distinctive barrel shape, which sets it apart from many other cheeses.
This cheese is made from either raw goat’s milk or a mix of goat’s and cow’s milk. The aging process usually takes 3 to 4 weeks. This gives Racotin its firm, dense, and slightly grainy texture.
The rind of the cheese is moldy and crinkled, adding to its character. When you slice it open, you’ll notice its creamy and rich interior. The flavor is robust, capturing the essence of traditional French cheese-making techniques.
Racotin pairs wonderfully with light wines and crusty bread. Consider serving it with a crisp white wine like Sauvignon Blanc or a light red such as Beaujolais. For an added treat, try pairing it with fresh fruit or a drizzle of honey.
For more information, visit TasteAtlas or WikiCheeses.
19) Dôme de Vézelay
Dôme de Vézelay is made from raw goat’s milk and has a distinctive dome shape, which gives it its name. This cheese has a natural rind and is aged for about ten days.
The texture of Dôme de Vézelay is fine, mellow, soft, and creamy. When you taste it, you’ll notice the subtle flavors that slowly unfold into a spicy aftertaste. It’s an experience that captures the essence of Burgundy.
The Dôme de Vézelay originates from the Yonne area. Its creaminess and unique flavor profile are a delight for cheese lovers.
You can enjoy Dôme de Vézelay with a glass of Chablis wine. It also pairs well with beetroot and tarragon salad. The combination enhances the cheese’s rich and tangy notes.
20) Cendré de Vergy
Cendré de Vergy is a delightful French artisan cheese from the Bourgogne region. It is made from cow’s milk and stands out due to its unique aging process.
The cheese is washed with Marc de Bourgogne for four weeks. Afterward, it is buried in wood ash for two more weeks. This gives it a distinct flavor and texture.
The rind, coated in ash, hides a semi-soft, creamy interior. The flavor is rich and complex, with earthy notes from the ash. You will find its taste both intriguing and satisfying.
Cendré de Vergy pairs well with a variety of foods. Enjoy it with crusty bread or fresh fruit. It also complements wines from Burgundy, especially red Pinot Noir or white Chardonnay. Some even enjoy it with a light dessert wine.
To enhance your experience, try pairing this cheese with charcuterie or nuts. For a heartier option, include Cendré de Vergy in your cheese board with different dried fruits and crackers.
21) Plaisir au Chablis
Plaisir au Chablis is a semi-soft cheese made from cow’s milk and aged for about six weeks.
The cheese gets its name from the famous Chablis white wine, as the rind is washed with Chablis wine once a week. This washing gives it a strong aroma.
The rind of Plaisir au Chablis is a yellow-orange color and has a regular, cylindrical shape. A typical cheese weighs around 200 grams. It is often enjoyed hot with dishes like creamed Jerusalem artichoke flavored with cumin.
Plaisir au Chablis pairs wonderfully with wines from the Burgundy region, especially Chablis. You can also enjoy it with crusty bread, sliced apples, or a light salad for a delicious treat.
Pair it with:
- Chablis wine
- Fresh apples
- Crusty bread
- Light salads
For more details, check out Plaisir au Chablis at TasteAtlas.
22) Palet de Bourgogne
Palet de Bourgogne is made from cow’s milk, and it ages for about four weeks. The cheese has a smooth, creamy texture and a strong but pleasant aroma.
It’s based on the well-known Epoisses cheese. Palet de Bourgogne is washed every two days with a mix of Marc de Bourgogne and brine. This gives it a unique flavor that cheese lovers enjoy.
The cheese has a nice balance of tangy and salty tastes. It’s great for making a cheese board special or for adding depth to your dishes. You’ll love its rich, buttery character.
Palet de Bourgogne pairs wonderfully with foods like fresh baguettes, sliced apples, and walnuts. For drinks, try it with a glass of Burgundy wine or a chilled Chardonnay. This pairing will make your cheese-tasting experience even better.
You can discover more about Burgundian cheeses here.
23) Pierre-qui-Vire
Pierre-qui-Vire is crafted in the Benedictine monastery, Abbaye de la Pierre-qui-Vire, located in Saint-Léger-Vauban.
This semi-soft cheese is made from raw cow’s milk. The monks at the abbey follow traditional cheesemaking methods, ensuring its rich and authentic taste.
Pierre-qui-Vire has a washed rind and a soft, creamy paste. The flavor is slightly tangy, making it a delightful addition to your cheese board. The cheese has been produced since 1920, so you’re tasting a bit of history with each bite.
The abbey is set in a beautiful, remote part of the Burgundy region. Nestled in the Morvan hills, it offers picturesque views, with lots of forests and pastures surrounding it.
Pair Pierre-qui-Vire with crusty bread or fresh fruit. It also goes well with Burgundy wines like Pinot Noir or Chardonnay. Try it with a bold red wine to enhance its earthy flavors. For non-alcoholic options, consider pairing it with apple cider.
Frequently Asked Questions
Discover answers to common inquiries about renowned Burgundy cheeses, their distinct characteristics, and where to find them.
What are some of the most renowned cheeses originating in Burgundy?
Burgundy is famous for several cheeses, including Epoisses, Abbaye de Cîteaux, Soumaintrain, Charolais, and Côte-d’Or. These cheeses are celebrated for their unique flavors, aromas, and textures.
Which cheese varieties from Burgundy are considered the finest?
Epoisses stands out with its creamy, pungent character. Délice de Bourgogne, known for its rich, tangy taste, is also highly regarded. Abbaye de Cîteaux, a soft cheese made by monks, and Charolais, a goat cheese, are other top choices.
Where can I purchase authentic Burgundy cheeses?
You can find authentic Burgundy cheeses at specialty cheese shops, gourmet grocery stores, and online retailers dedicated to high-quality French products. Markets in Burgundy, such as those in Dijon, often have fresh, local varieties.
Can you suggest a cheese from Burgundy that pairs well with red wine?
Ami du Chambertin pairs well with red wine, especially wines from the same region, like Pinot Noir. Its smooth, soft texture and mild flavor complement the rich, full-bodied characteristics of the wine.
What are the characteristics of Epoisses cheese from Burgundy?
Epoisses cheese is known for its soft, creamy texture and pungent aroma. It has a washed rind and is often enjoyed with crusty bread, apples, pears, and white wine. The cheese offers a distinctive, rich flavor.
Is there a notable goat cheese produced in the Burgundy region?
Yes, Charolais is a noteworthy goat cheese from Burgundy. It has a firm texture and a mildly tangy flavor. This cheese is typically aged, which enhances its taste and adds a slightly crumbly texture.