Mons Selection Epoisses AOP

Époisses is not a shy cheese, and that is precisely its charm. From the moment the box is opened, it announces itself with a powerful aroma that is earthy, fermented, meaty, and unmistakably alive. Yet beneath that formidable first impression lies a cheese of extraordinary tenderness and depth.

The rind is washed, giving it its characteristic orange-ivory hue and sticky, slightly tacky surface. This exterior carries much of the cheese’s bold personality, but the interior is where Époisses becomes almost sensual. The pâte is soft and creamy, loosening beautifully as it comes to temperature until it becomes silky enough to spread generously over bread. On the palate, it is rich and savory, with notes of cultured cream, cellar earth, warm butter, and a faint tang that keeps its lushness in check.

As it lingers, the flavor deepens into something more complex and haunting—brothy, slightly salty, gently pungent, and wonderfully persistent. There is a certain rustic nobility to Époisses: it is intense, yes, but never crude. When properly matured, as in the hands of Mons, the strength of the rind and the softness of the center come into balance, creating a cheese that feels both dramatic and deeply refined.

This is a cheese for those who understand that beauty in food is not always delicate. Sometimes it arrives gloriously loud, wrapped in a wooden box, smelling faintly of rebellion.

Époisses is at its best when served at room temperature, allowing its creamy interior to soften and its aromas to fully open.

How to serve

Remove from the refrigerator 30–45 minutes before serving.

Serve directly in its box for a rustic, traditional presentation.

Scoop or spread onto crusty baguette, pain de campagne, or toasted sourdough.

Classic pairings

Champagne – a famously good match, with bubbles that lift the richness.

White Burgundy or other mineral-driven white wines.

Marc de Bourgogne-inspired pairings or fruit-forward spirits in very small pours.

Walnuts, fresh pear, or apple slices for contrast.

Serving ideas

Add to a cheese board as the bold centerpiece.

Spread onto warm toast with a little honey or fig preserve.

Serve after dinner with wine and simple bread, letting the cheese do all the talking.

Because Époisses is so aromatic, it is best paired with accompaniments that support rather than compete. Keep the rest of the board restrained and let this Burgundian legend steal the show.

Époisses is one of the great cheeses of Burgundy, with roots that trace back centuries to the village of Époisses-sur-Ouche. It is a cheese shaped as much by place as by practice: rich cow’s milk, repeated rind washing, and patient maturation all come together to create something unmistakable.

What makes Époisses so distinctive is its washed rind, traditionally developed through repeated washing that encourages the rind to become supple, aromatic, and beautifully expressive. Over time, the cheese transforms from firm and youthful into something far more decadent, with a center that softens almost to the point of collapse.

Its reputation has long extended beyond Burgundy. Époisses is often spoken of with a mix of reverence and mischief—a cheese famous for its pungency, yet beloved for the luxurious creaminess hidden beneath. That tension is part of its magic. It asks for courage from the uninitiated, then rewards it richly.

Presented in its signature wooden box, Époisses feels ceremonial even before the first taste. It is not merely a cheese to nibble absentmindedly. It is a cheese to gather around, discuss, and remember.

Mons Selection reflects the work of Hervé Mons, Meilleur Ouvrier de France affineur, whose family has spent generations perfecting the art of cheese maturation. Rather than producing cheese themselves, Mons works with exceptional dairies and then matures selected cheeses in their renowned caves.

For a cheese like Époisses, affinage is everything. The difference between a merely strong cheese and a beautifully balanced one lies in timing, humidity, temperature, and patience. In the Mons cellars, the cheese is allowed to ripen carefully so that the rind develops its full aromatic complexity while the interior becomes supple, creamy, and deeply expressive.

The result is an Époisses that honors its Burgundian heritage while reflecting the finesse of expert maturation. The Mons Selection label signals that this is not just an iconic French cheese, but one that has been guided to its ideal state by one of the world’s most respected affineurs.