Abbaye de Citeaux Cheese vs Époisses Cheese
Abbaye de Citeaux Cheese
Époisses Cheese
Abbaye de Citeaux Cheese is a semi-soft, brined cow-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.
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What Is Abbaye de Citeaux Cheese?
Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.
What Is Époisses Cheese?
Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.
What's the Difference Between Abbaye de Citeaux Cheese and Époisses Cheese?
- Milk treatment: Abbaye de Citeaux Cheese (thermized), Époisses Cheese (raw or pasteurized)
- Texture: Abbaye de Citeaux Cheese (Semi-soft, brined), Époisses Cheese (Soft, creamy)
- Rind: Abbaye de Citeaux Cheese (washed), Époisses Cheese (Washed-rind)
- Aging: Abbaye de Citeaux Cheese (three weeks), Époisses Cheese (Minimum of 28 days)
- Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Époisses Cheese (Subtle, fruity, distinctive, balanced)
Side-by-Side Comparison
| Abbaye de Citeaux Cheese | Époisses Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Burgundy | Auxois And Terre Plaine, Burgundy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Thermized | Raw or pasteurized |
| Texture | Semi-soft, brined | Soft, creamy |
| Rind | Washed | Washed-rind |
| Aging | Three weeks | Minimum of 28 days |
| Taste | Acidic, milky, smooth | Subtle, fruity, distinctive, balanced |
Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Époisses Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Époisses Cheese's undergrowth. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Époisses Cheese at minimum of 28 days.
Can You Substitute Abbaye de Citeaux Cheese for Époisses Cheese?
In most recipes, Abbaye de Citeaux Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, brined bite and body where the recipe calls for soft, creamy. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.
Which Is Better, Abbaye de Citeaux Cheese or Époisses Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, brined cheese, go with Abbaye de Citeaux Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.
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Frequently Asked Questions
Is Abbaye de Citeaux Cheese the same as Époisses Cheese?
No, they're distinct cheeses. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Époisses Cheese minimum of 28 days.
Is Abbaye de Citeaux Cheese similar to Époisses Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Abbaye de Citeaux Cheese for Époisses Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abbaye de Citeaux Cheese taste like Époisses Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Époisses Cheese is closer to undergrowth.
What is Abbaye de Citeaux Cheese made of?
Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.
What is Époisses Cheese made of?
Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.
Which should I choose, Abbaye de Citeaux Cheese or Époisses Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, brined, while Époisses Cheese is soft, creamy.