Brillat-Savarin Cheese vs Époisses Cheese
Brillat-Savarin Cheese
Époisses Cheese
Brillat-Savarin Cheese is a soft 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 Brillat-Savarin Cheese?
Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.
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 Brillat-Savarin Cheese and Époisses Cheese?
- Milk treatment: Brillat-Savarin Cheese (pasteurized), Époisses Cheese (raw or pasteurized)
- Texture: Brillat-Savarin Cheese (Soft), Époisses Cheese (Soft, creamy)
- Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Époisses Cheese (Washed-rind)
- Aging: Brillat-Savarin Cheese (1 to 2 weeks), Époisses Cheese (Minimum of 28 days)
- Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Époisses Cheese (Subtle, fruity, distinctive, balanced)
Side-by-Side Comparison
| Brillat-Savarin Cheese | Époisses Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Normandy And Burgundy, France | Auxois And Terre Plaine, Burgundy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Texture | Soft | Soft, creamy |
| Rind | White and fluffy P. candidum | Washed-rind |
| Aging | 1 to 2 weeks | Minimum of 28 days |
| Taste | Luxurious, tangy, sour, mushroomy softened butter | Subtle, fruity, distinctive, balanced |
Taste Comparison: Does Brillat-Savarin Cheese Taste Like Époisses Cheese?
Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Époisses Cheese's undergrowth. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Époisses Cheese at minimum of 28 days.
Can You Substitute Brillat-Savarin Cheese for Époisses Cheese?
In most recipes, Brillat-Savarin Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for soft, creamy. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.
Which Is Better, Brillat-Savarin Cheese or Époisses Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brillat-Savarin Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.
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Frequently Asked Questions
Is Brillat-Savarin Cheese the same as Époisses Cheese?
No, they're distinct cheeses. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Époisses Cheese minimum of 28 days.
Is Brillat-Savarin Cheese similar to Époisses Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brillat-Savarin Cheese for Époisses Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brillat-Savarin Cheese taste like Époisses Cheese?
Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Époisses Cheese is closer to undergrowth.
What is Brillat-Savarin Cheese made of?
Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 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, Brillat-Savarin Cheese or Époisses Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is soft, while Époisses Cheese is soft, creamy.