Époisses
Époisses de Bourgogne AOP · fromage à croûte lavée Bourgogne · époisses affiné
Époisses: what every chef needs to know
Walk through any serious kitchen and you will spot Époisses de Bourgogne AOP: an unpasteurised washed-rind cheese from the Côte-d'Or département in Burgundy, protected with AOP status and one of the most pungent cheeses in the French tradition. The cheese is repeatedly washed with brine and Marc de Bourgogne (local grappa), causing the rind to develop an orange to reddish-brown colour and a characteristic ammonia-like, powerful aroma. Napoleon Bonaparte is said to have considered Époisses his favourite cheese. The paste is ivory to pale yellow, soft and creamy at optimal ripeness (4–8 weeks). In commercial kitchens, Époisses is served almost exclusively on the cheeseboard at room temperature, although it also works as a sauce component with game dishes. It is strictly forbidden to take it on public transport in France because of the smell. Store at 2–8°C (36–46°F) in a sealed container; the aroma permeates the fridge.
Époisses: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC semi-soft washed-rind approximation); INAO AOP dossier Époisses — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC semi-soft washed-rind approximation); INAO AOP dossier Époisses.
Époisses: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
at cream temperature served Époisses as onderdeel of a Burgundian kaasplateau, served with dried vruchten and walnuts.
warm Époisses on roasted boerenbrood with a druppel kastanjehoning; classic bistro-amuse.
Époisses: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Haal Époisses minimum 45-60 minutes for serve from the koeling; the pasta is at cream temperature vloeibaar soft and the smaakcomplexiteit is then on are hoogtepunt.
add small stukken Époisses to to a sauce based on red wine and shallots; stir on low temperature and let do not boil to schiften to voorkomen.
Schep a spoon vloeibare Époisses on roasted bread, besprenkel with kastanjehoning and garneer with walnuts for a snelle amuse.
Époisses: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Époisses: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; autumn and winter are considered the peak period for the most fully ripened examples.
Époisses: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Époisses: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
classic Burgundian combination: the tannin structure and red fruitnoten of Gevrey-Chambertin cut through the vetrijke, creamy Époisses.
- Gevrey-Chambertin AOC
- Gevrey-Chambertin 1er Cru AOC
full, boterachtige texture with light smoky ondertonen; the rijpheid and restsuiker of a vendanges tardives versie matcht the powerful flavour of Époisses.
- Alsace AOC
- Alsace Grand Cru AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Époisses
Why does Époisses smell so strongly?
The characteristic smell of Époisses is the result of the washing process with brine and Marc de Bourgogne, where bacteria (Brevibacterium linens) on the rind produce volatile sulphur compounds. This is a sign of correct ripening, not spoilage.
Is Époisses safe for pregnant women?
No: Époisses is a raw-milk cheese with elevated Listeria risk. Pregnant women, the elderly and immunocompromised individuals should avoid this product in line with FSA/FDA/FSANZ guidelines.
How do I store Époisses without it tainting other foods?
Store in an airtight container or under a separate cheese dome. Époisses will transfer its smell to surrounding products such as butter, cream and eggs. Never leave the box open in the fridge.
At what temperature should you store Époisses?
Store Époisses at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Époisses professionally?
The primary professional technique for Époisses is Serve at room temperature at 18-20°C for 45-60 min. Always verify core temperature with a calibrated probe thermometer.
Does Époisses contain allergens?
Époisses contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
