Farms, dairies, cooperatives and affineurs in Burgundy that you can visit or buy from.
A guide to cheese farms in Burgundy.
Dairy in Époisses making Époisses AOP, Soumaintrain and Aisy Cendré. The shop on the Champ de Foire sells its cheeses with mustard, honey, wine and other regional products.
Cheeses: Époisses, Soumaintrain, Aisy Cendré
Visiting: shop
Washed-rind cheesemaker at Brochon, near Gevrey-Chambertin, since 1946. Tours and tastings are suspended during works until the end of 2027; a temporary shop sells its cheeses.
Cheeses: Époisses, Soumaintrain, Brillat-Savarin, Ami du Chambertin
Visiting: temporary shop (tours and tastings suspended until 2027)
Cistercian abbey where the monks make Cîteaux cheese from their own Montbéliarde herd, sold at the abbey shop. The abbey does not ship, so you buy it in person.
Cheeses: Cîteaux
Visiting: shop, guided visit of the abbey's historic part (seasonal, booked separately)
Benedictine abbey farm on the edge of the Morvan: 80 Brune des Alpes cows, farmhouse cheeses and yogurts, farmed organically for over forty years, sold at the farm and abbey shops.
Cheeses: farmhouse cheeses
Visiting: farm shop, abbey shop
Family cheesemaker since 1895, six generations on. Its Saligny shop sells its Époisses, Chaource and Soumaintrain alongside other cheeses and regional products.
Cheeses: Époisses, Chaource, Soumaintrain, Brillat-Savarin, Saint-Florentin, Délice de Bourgogne
Visiting: shop
Multi-generation dairy farm in the village that gives Soumaintrain its name, selling farmhouse Soumaintrain IGP and Saint-Florentin and welcoming visitors on set daily hours.
Cheeses: Soumaintrain, Saint-Florentin
Visiting: farm visit, farm shop
Family farm in Soumaintrain since 1984 with Montbéliarde dairy cows, making Soumaintrain. The farm shop also sells meat, charcuterie and local products.
Cheeses: Soumaintrain
Visiting: farm shop
Goat farm at La Ronzière making raw milk farmhouse goat cheeses, including Mâconnais AOP, sold direct to visitors seven days a week near Cluny.
Cheeses: Mâconnais
Visiting: farm shop
Goat and poultry farm with 300 goats, making raw milk fresh, aged and blue goat cheeses plus a tomme, sold direct at set evening and Sunday morning hours.
Cheeses: fresh goat cheese, goat tomme, goat blue
Visiting: farm shop
Family cheesemaker founded in 1969 at Gilly-lès-Cîteaux, making Brillat-Savarin IGP, Morbier and Brie de Melun. Its Halles de Gilly shop opened in August 2024, with the Voûtes tasting room below.
Cheeses: Brillat-Savarin, Morbier, Brie de Melun
Visiting: shop, Les Voûtes cellar tasting room (reservation)
Burgundy’s iconic vineyards on a 5-hour wine tasting tour. Travel along the Grands Crus Wine Road through the Côte de Nuits & Côte de Beaune. 2-hour of free time in Be...
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Explore the mythical UNESCO Heritage route des grands crus, experience wine tasting in Burgundy!
Yes. The appellation requires the cheeses to be rubbed with a salted solution containing Marc de Bourgogne during ripening.
At least four weeks, according to the defence syndicate.
Within the delimited zone around the Auxois and Châtillonnais: western Côte-d'Or, three cantons of Yonne and two of Haute-Marne.
Its zone straddles two departments: the Aube, in Champagne, and the Yonne, in Burgundy. It is a cheese of the border country between the two.
A minimum of 14 days is noted; the guide to French cheese puts the peak tasting at four to five weeks.
The syndicate suggests the local wines: a white Mâconnais Chardonnay or a red Mâcon.
Raw goat's milk, from Alpine or Poitevin goats.
Ivory, with a delicate bluish down that can appear during ageing.