Époisses de Bourgogne (Coupe Perrière) | France | Cow’s Milk | Washed Rind
150 gram cuts
This is Époisses as it’s meant to be—oozing, pungent, and unapologetically alive. Coupe Perrière is the small-format version, made with pasteurised cow’s milk in Burgundy and washed in Marc de Bourgogne. The rind is orange and sticky, crawling with Brevibacterium linens, and the paste flows from the spoon like warm custard when ripe.
It smells of fermented grain, cured ham, and barnyard. It tastes like meat and cream got drunk together. It’s strong, but it’s balanced—briny, silky, savoury, and faintly sweet. No shortcuts, no stabilisers. This is a cheese with history, washed in the same spirit that built its region.
You don’t serve Époisses. You surrender to it.
150 gram cuts
This is Époisses as it’s meant to be—oozing, pungent, and unapologetically alive. Coupe Perrière is the small-format version, made with pasteurised cow’s milk in Burgundy and washed in Marc de Bourgogne. The rind is orange and sticky, crawling with Brevibacterium linens, and the paste flows from the spoon like warm custard when ripe.
It smells of fermented grain, cured ham, and barnyard. It tastes like meat and cream got drunk together. It’s strong, but it’s balanced—briny, silky, savoury, and faintly sweet. No shortcuts, no stabilisers. This is a cheese with history, washed in the same spirit that built its region.
You don’t serve Époisses. You surrender to it.
150 gram cuts
This is Époisses as it’s meant to be—oozing, pungent, and unapologetically alive. Coupe Perrière is the small-format version, made with pasteurised cow’s milk in Burgundy and washed in Marc de Bourgogne. The rind is orange and sticky, crawling with Brevibacterium linens, and the paste flows from the spoon like warm custard when ripe.
It smells of fermented grain, cured ham, and barnyard. It tastes like meat and cream got drunk together. It’s strong, but it’s balanced—briny, silky, savoury, and faintly sweet. No shortcuts, no stabilisers. This is a cheese with history, washed in the same spirit that built its region.
You don’t serve Époisses. You surrender to it.
Origin: Burgundy (Côte-d'Or), France
Milk: Pasteurised cow’s milk
Rind: Washed rind (B. linens), orange, sticky, edible
Weight: ~250g
AOC Status: Protected since 1991
Texture: Spoonable when ripe; creamy to molten
Maturation: 4–6 weeks
Shape: Shallow round (Coupe), sold in wooden box
Washed in: Marc de Bourgogne (local pomace brandy)
What It Is
Époisses is a traditional washed-rind cheese from Burgundy, revived in the 1950s after wartime decline. The Coupe Perrière format is a smaller, single-serving version aged faster and intended for deep ripeness.
Made from pasteurised cow’s milk and washed in Marc de Bourgogne (a fiery local pomace spirit), the rind teems with Brevibacterium linens—a salt-loving bacterium that softens the paste and infuses the cheese with savoury, pungent complexity.
Aged in cellars with high humidity, the cheese is turned and washed regularly until the rind glows orange and the interior liquefies. The result is intensely aromatic and deeply savoury, balanced by creamy fat and subtle sweetness.
Taste and Texture
Rind: Sticky, wrinkled, orange-pink. Smells of cured meat, damp straw, fermenting grain.
Paste:
Silky, custard-like texture
Creamy and oozy with age
Slight chalkiness at core when underripe
Flavour Profile:
Salty, savoury, and meaty
Cultured cream and roasted nuts
Vegetal funk: cabbage, onion skin, yeast
Boozy edge from Marc
These flavours come from proteolysis and lipolysis driven by salt-tolerant rind flora. The Marc enhances ester production—contributing fruity, almost solvent-like high notes.
Pairing Logic
Époisses demands either softness or strength in pairings. Aim for high-acid or high-alcohol to cut the richness, or nutty/sweet complements to match it.
Classic Pairings:
Marc de Bourgogne or Armagnac (regional match)
White Burgundy (Chardonnay): richness meets acidity
Dry sherry or Vin Jaune: oxidative sharpness
Non-alcoholic:
Pear cider (non-alc) or perry
Toasted barley tea (mugicha)
Kombucha with umami or nutty character (e.g., roasted oolong, mushroom)
Avoid: Tannic red wines, strong vinegar, or citrus-heavy condiments—they’ll clash with the fat and funk.
Serving Guidance
Bring to room temperature (at least one hour). Serve in its wooden box, lid off, with a spoon. Best eaten whole and warm, not sliced. Dip with crusty baguette, blanched vegetables, or even cold roast meats.
Storage
Wrap loosely in waxed paper and store in its box in a sealed container. Strong odour is natural. Consume within 5–7 days once opened. If rind becomes overly ammoniated, allow to air at room temperature before serving.
Waste-Conscious Use
Bake into puff pastry with mushrooms or ham
Stir into mashed potato or polenta
Spoon over roasted pumpkin or cauliflower
Use rind in a broth for depth and umami