Butterkase Cheese vs Époisses Cheese

Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

What Is Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

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 Butterkase Cheese and Époisses Cheese?

• Origin: Butterkase Cheese (Austria and Germany), Époisses Cheese (France)
• Milk treatment: Butterkase Cheese (pasteurized), Époisses Cheese (raw or pasteurized)
• Texture: Butterkase Cheese (Semi-soft), Époisses Cheese (Soft, creamy)
• Rind: Butterkase Cheese (natural), Époisses Cheese (Washed-rind)
• Aging: Butterkase Cheese (brief), Époisses Cheese (Minimum of 28 days)
• Taste: Butterkase Cheese (buttery, mild), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Butterkase Cheese Taste Like Époisses Cheese?

Butterkase Cheese reads as buttery, mild, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, 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. Butterkase Cheese at brief develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Butterkase Cheese for Époisses Cheese?

In most recipes, Butterkase Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for soft, creamy. Flavor-wise, Butterkase Cheese reads as buttery, mild while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Butterkase 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 cheese, go with Butterkase Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Butterkase Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Époisses Cheese comes from France. Aging also differs: Butterkase Cheese is typically aged brief, Époisses Cheese minimum of 28 days.

Is Butterkase Cheese similar to Époisses Cheese?

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

Can I substitute Butterkase Cheese for Époisses Cheese?

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

Does Butterkase Cheese taste like Époisses Cheese?

Butterkase Cheese reads as buttery, mild, while Époisses Cheese is subtle, fruity, distinctive, balanced.

What is Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

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, Butterkase Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Butterkase Cheese is semi-soft, while Époisses Cheese is soft, creamy.