Small Burgundian washed rind cheese, Petit Gaugry is perfect for a one-person snack. With its strong taste and its smooth texture, its small size makes it slightly less flavourful than anÉpoisses.
Milk
Cow milk
Production
As its big brother Époisses, Petit Gaugry is washed with Marc de Bourgogne while ripening, which lasts for 4 weeks in cool and wet cellars. It’s during this maturation phase that Petit Gaugry starts to get powerful.
Tasting tips
Pairing cheese and wine
This small cheese from Burgundy will be perfect with a young red wine such as a Savigny-les-Beaune (Burgundy wine), or a dry white wine from the same region (Côte de Beaune). Indeed, regional harmony is often hard to beat.
Petit Gaugry
Gaugry’s history is before everything family-related, as three generations succeeded each other to manage the farm. In 1946, Raymond Gaugry settled in the village of Brochon (Brittany) with his wife and takes over « la laiterie de laCôte » (’the Coast dairy’) already installed there. After that he decided to create a washed rind cheese named l’Ami du Chambertin which definitely made his reputation in the region, before conquering the rest of France. After this first success, his son Jean then developped the production of other cheeses such as Soumaintrain, Brochonnais or époisses in the seventies. the farm now employs 38 people and it was taken over by Raymond’s grandsons in 1997: Olivier and Sylvain.
Did you know that ?
The Gaugry family, one of the main cheesemaking families in Burgandy, gave its name to this small cheese. The idea at the time of its creation was to offer a small Époisses, an ideal format for one-to-one dinners for instance.
Origin
Facts
Description
Commercial name :
Petit Gaugry
Name :
Soft cheese with washed rind
Type :
Raw cow milk cheese
Preservation :
Around 8°C