Blue Cheese vs Epoisses de Bourgogne Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Epoisses de Bourgogne Cheese is soft, smear-ripened and made from cow milk, originating in France.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
What Is Epoisses de Bourgogne Cheese?
Époisses de Bourgogne is a soft, washed rind cow's milk cheese from the village of Époisses in Côte-d'Or, Burgundy. Its rind is washed in brine and Marc de Bourgogne, which gives the cheese an orange-red surface and a strong smell.
What's the Difference Between Blue Cheese and Epoisses de Bourgogne Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Epoisses de Bourgogne Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Epoisses de Bourgogne Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Epoisses de Bourgogne Cheese (soft, smear-ripened)
- Rind: Blue Cheese (Natural), Epoisses de Bourgogne Cheese (washed)
- Aging: Blue Cheese (Typically aged 2-6 months), Epoisses de Bourgogne Cheese (around six weeks)
Side-by-Side Comparison
| Blue Cheese | Epoisses de Bourgogne Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Côte-D'Or, Burgundy, France |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, smear-ripened |
| Rind | Natural | Washed |
| Aging | Typically aged 2-6 months | Around six weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Taste Comparison: Does Blue Cheese Taste Like Epoisses de Bourgogne Cheese?
Their flavor profiles are distinct. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Epoisses de Bourgogne Cheese's pungent, spicy. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Epoisses de Bourgogne Cheese at around six weeks.
Can You Substitute Blue Cheese for Epoisses de Bourgogne Cheese?
Blue Cheese can stand in for Epoisses de Bourgogne Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, smear-ripened.
Which Is Better, Blue Cheese or Epoisses de Bourgogne Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, smear-ripened profile, Epoisses de Bourgogne Cheese is the better fit.
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Frequently Asked Questions
Is Blue Cheese the same as Epoisses de Bourgogne Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Epoisses de Bourgogne Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Epoisses de Bourgogne Cheese around six weeks.
Is Blue Cheese similar to Epoisses de Bourgogne Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Epoisses de Bourgogne Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Epoisses de Bourgogne Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Epoisses de Bourgogne Cheese made of?
Epoisses de Bourgogne Cheese is made from cow milk (unpasteurized), using none, lactic acid coagulation rennet. It's typically aged around six weeks. It originates in France.
Which should I choose, Blue Cheese or Epoisses de Bourgogne Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Epoisses de Bourgogne Cheese is soft, smear-ripened.