Take A French Cheese Tour

French cheese is celebrated internationally for its high-quality and expansive variety. Here, we take a deeper look at must-visit French fromageries in Burgundy and the Rhone-Alpes to discover delights on offer.

- Sophie McCarrick

First stop:

FROMAGERY GAUGRY

Run by the Gaugry family for four generations, this cheese shop became famous for creating ‘L’Ami du Chambertin’ (Chambertin’s friend) cheese. The Chambertin is a famous grape blend in Burgundy and this cheese was created specifically to be paired with it. Here, L’Epoisses is also produced, which is a soft-ripened, washed-rind cheese made with cow’s milk.

In production, the rind becomes sticky and begins to glisten as it is regularly washed with a mixture of salt water and Marc de Bourgogne. The maturation period lasts six to eight weeks. This very creamy cheese is sold in a wooden box. With a distinctive red-orange rind, its paste is light beige on the outside and white in the center. Its texture is very soft, creamy and smooth; the aroma is powerful and complex with earthy notes. The taste of Époisses is straightforward, distinctive and persistent, but not as strong as its aroma might lead you to believe. It should not be sharp or aggressive.

What to pair with Époisses: Combine this cheese with bacon, onions and leeks in a pie. You can also spread it on raisin bread or gingerbread, it’s delicious!

Second stop:

FROMAGERIE MARC JANIN