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Blue Cheese vs Époisses Cheese
Blue Cheese
Époisses Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Époisses Cheese, including:
- "What is the difference between Blue Cheese and Époisses Cheese?"
- "Is Blue Cheese and Époisses Cheese the same?"
- "How does Blue Cheese compare to Époisses Cheese cheese?"
- "How does the taste of Blue Cheese compare to Époisses Cheese?"
- "Is Blue Cheese or Époisses Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Époisses Cheese Overview
Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Époisses Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Époisses Cheese has a PDO (1996), AOC (1991).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Époisses Cheese is made with cow milk.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Époisses's texture can be described as "soft and creamy".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Époisses Cheese has a color of orange ivory to brick red , comes in small and large sizes and has an aging period of minimum of 28 days .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Époisses Cheese's rind is described as washed-rind .
Ranking
Blue is ranked #3 out of 996 types based on community views. Époisses is ranked #30 out of 996 types based on community views.
Pairing Comparison
| Blue | Époisses | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Burgundy Red |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Époisses pages.
Side-by-Side Comparison Table
| Blue Cheese | Époisses Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Auxois And Terre Plaine, Burgundy |
| Certification | Not Specified | PDO (1996), AOC (1991) |
| Milk Type | Cow, Sheep, Goat | Cow's Milk |
| Milk Treatment | Pasteurized or Raw | Not Specified |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Washed-rind |
| Texture | Crumbly, Creamy, Semi-Soft | Soft and creamy |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Subtle, fruity, distinctive, balanced |
| Aroma | Strong, Pungent, Earthy, Funky | Undergrowth |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Orange ivory to brick red |
| Forms | Wheel, Block, Wedge, Crumbles | Small and large sizes |
| Age | Typically aged 2-6 months | Minimum of 28 days |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft and creamy consistency, Époisses might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Époisses offers a subtle, fruity, distinctive, balanced profile, ideal for different meals.
