Aisy Cendre Cheese vs Époisses Cheese

Aisy Cendre Cheese is a semi-soft, smear-ripened cow-milk cheese from France, while Époisses Cheese is soft and creamy and made from cow milk, originating in France.

What Is Aisy Cendre Cheese?

Aisy cendré is a French cow's milk cheese made in Époisses, in Burgundy. Its washed rind is scrubbed for two weeks and then rolled in wood ash, which leaves a greyish coat, a slightly smoked aroma and a paste usually eaten while still firm.

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 Aisy Cendre Cheese and Époisses Cheese?

• Milk treatment: Aisy Cendre Cheese (pasteurized), Époisses Cheese (raw or pasteurized)
• Texture: Aisy Cendre Cheese (semi-soft, smear-ripened), Époisses Cheese (Soft and creamy)
• Rind: Aisy Cendre Cheese (washed), Époisses Cheese (Washed-rind)
• Aging: Aisy Cendre Cheese (2 weeks), Époisses Cheese (Minimum of 28 days)
• Taste: Aisy Cendre Cheese (full-flavored, herbaceous, salty, smokey), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Aisy Cendre Cheese Taste Like Époisses Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Aisy Cendre Cheese offers earthy, nutty, smokey, contrasted with Époisses Cheese's undergrowth. Aging plays into this as well. Aisy Cendre Cheese at 2 weeks develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Aisy Cendre Cheese for Époisses Cheese?

In most recipes, Aisy Cendre Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, smear-ripened bite and body where the recipe calls for soft and creamy. Flavor-wise, Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Aisy Cendre 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, smear-ripened cheese, go with Aisy Cendre Cheese. For a soft and creamy profile, Époisses Cheese is the better fit. Flavor-wise, Aisy Cendre Cheese suits recipes that want full-flavored, herbaceous, salty, smokey notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Aisy Cendre Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Aging also differs: Aisy Cendre Cheese is typically aged 2 weeks, Époisses Cheese minimum of 28 days.

Is Aisy Cendre Cheese similar to Époisses Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Aisy Cendre Cheese for Époisses Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Aisy Cendre Cheese taste like Époisses Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Aisy Cendre Cheese leans earthy, nutty, smokey, and Époisses Cheese is closer to undergrowth.

What is Aisy Cendre Cheese made of?

Aisy Cendre Cheese is made from cow milk (pasteurized). It's typically aged 2 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, Aisy Cendre Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aisy Cendre Cheese is semi-soft, smear-ripened, while Époisses Cheese is soft and creamy.