If Burgundy's wine is renowned, its cheeses are just as exceptional and should be consumed without moderation. The region has been producing cheese for over 2000 years! 

Rooted in tradition, the recipes are kept by the producers to ensure their originality and their production is protected by quality labels.

Among the classics, we quote: the epoisses and the petit Gaugry both matured and watered with Marc de Bourgogne, the bouton de culotte, the abbey of Cîteaux, the Brillat-Savarin, the chaource, the délice de bourgogne, the Comté AOP, the mont d'or, the charolais, the soumaintrain, the cancoillotte...

You will be able to visit the places of productions by taking pleasure to taste them.