How to Make Époisses Cheese at Home: A Step-by-Step Guide

--- published by foodie Parmod.

Introduction

Époisses de Bourgogne, often simply called Époisses, is one of France’s most iconic washed-rind cheeses. Originating from the Burgundy region, this pungent, creamy cheese is famously washed in brandy and aged until it reaches its signature orange hue and complex aroma.

In this article, you’ll learn how to make Époisses at home using British equipment and ingredients. It’s an advanced project, but the rich flavour and artisan feel make it well worth the effort.

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What is Époisses Cheese?

Époisses is a soft, smear-ripened cheese made from cow’s milk. It’s most recognised for its bold aroma, soft interior, and bright orange, sticky rind that’s washed in a spirit called Marc de Bourgogne.

Key Features:

Soft, creamy centre with a spoonable texture when ripe

Washed rind with a reddish-orange colour

Pungent aroma, not for the faint-hearted

Aged for 4 to 8 weeks

Washed in brandy or other strong spirits

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Ingredients (For One Small Cheese)

4 litres full-fat cow’s milk (raw or pasteurised, not UHT)

1/8 tsp mesophilic starter culture (e.g. MA4001 or Flora Danica)

Pinch of Geotrichum candidum (for white rind development)

Pinch of Brevibacterium linens (for colour and aroma)

1/4 tsp liquid rennet (animal or vegetarian), diluted in 30 ml water

1/4 tsp calcium chloride (if using pasteurised milk)

1½ tsp non-iodised sea salt

30 ml brandy or Marc de Bourgogne (for washing the rind)

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Equipment

Large stainless steel pot

Thermometer

Curd knife or long blade

Cheese ladle or slotted spoon

Cheese mould (round, with drainage holes)

Cheese mat and tray

Cheese brush or cloth

Aging container or cheese cave (10–13°C and high humidity)

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Step-by-Step Instructions

Step 1: Prepare the Milk

1. Heat milk slowly to 32°C.

2. Add calcium chloride (only if using pasteurised milk).

3. Sprinkle in mesophilic culture, G. candidum, and B. linens. Stir gently.

4. Let the milk rest for 45 minutes to ripen.

Step 2: Add Rennet

1. Add diluted rennet and stir slowly for 1 minute.

2. Let the milk set undisturbed for 60 minutes or until a firm curd forms.

Step 3: Cut and Rest the Curd

1. Cut the curd into 2 cm cubes.

2. Let the curds rest for 5–10 minutes to firm up.

3. Gently ladle the curds into the cheese mould.

Step 4: Drain and Flip

1. Let the cheese drain for 24 hours, flipping it gently a few times.

2. Once the curd firms up and holds shape, remove from the mould.

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Step 5: Salting

1. Rub the surface of the cheese with sea salt.

2. Let it dry at room temperature for 24 hours on a cheese mat.

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Step 6: Washing the Rind

1. Mix equal parts brandy and cool boiled water (e.g. 1 tbsp each).

2. Using a soft cloth or brush, gently wash the cheese rind every 2–3 days.

3. Turn the cheese during each wash to encourage even ripening.

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Step 7: Ageing

1. Age the cheese at 10–13°C with high humidity (90–95%).

2. Continue washing the rind with the brandy mixture for 3–4 weeks.

3. By week 5, reduce washing to once a week.

4. Total ageing time: 6 to 8 weeks, depending on ripeness preference.

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Tasting Notes

A well-aged Époisses should have:

A sticky, orange rind

A strong, almost meaty aroma

A spoonable texture inside

Salty, nutty, and slightly fruity flavour with a creamy mouthfeel

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Serving Suggestions

Best served at room temperature

Pair with crusty French bread or oat crackers

Enjoy with robust red wines (e.g. Burgundy Pinot Noir) or dry white wines

Excellent on a cheeseboard with figs, apples, or walnuts

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How to make Époisses cheese

Homemade Époisses recipe

Époisses cheese UK

Washed rind cheese making

Artisan French cheese at home

Brandy-washed cheese recipe

Époisses cheese ingredients

Strong French cheese DIY guide

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Final Thoughts

Making Époisses cheese at home is a rewarding and flavourful journey. Though it’s not for beginners, the result is a beautifully ripened, truly French cheese that makes a showstopping centrepiece on any cheeseboard.

If you're serious about home cheesemaking and want to impress friends and family with your artisan skills, Époisses is the perfect next-level challenge.

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--- write ✍️ by foodie Parmod.