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Caciotta Cheese vs Époisses Cheese
Caciotta Cheese
Époisses Cheese
In this article, we'll explore the answers to the most common questions about Caciotta Cheese and Époisses Cheese, including:
- "What is the difference between Caciotta Cheese and Époisses Cheese?"
- "Is Caciotta Cheese and Époisses Cheese the same?"
- "How does Caciotta Cheese compare to Époisses Cheese cheese?"
- "How does the taste of Caciotta Cheese compare to Époisses Cheese?"
- "Is Caciotta Cheese or Époisses Cheese better?"
Caciotta Cheese Overview
Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.
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
Caciotta Cheese comes from Italy. 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. Caciotta is not a protected cheese. Époisses Cheese has a PDO (1996), AOC (1991).
Milk Type and Treatment
Caciotta Cheese is made with cow, goat, sheep, or buffalo milk. Époisses Cheese is made with cow milk.
Composition and Texture
Caciotta's texture can be described as "semi-soft, artisan". Époisses's texture can be described as "soft and creamy".
Taste and Aroma
Caciotta Cheese has a mild taste. Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth".
Appearance and Aging
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
Époisses Cheese's rind is described as washed-rind .
Ranking
Caciotta is ranked #78 out of 996 types based on community views. Époisses is ranked #30 out of 996 types based on community views.
Pairing Comparison
| Caciotta | Époisses | |
|---|---|---|
| Best Pairings | No pairings listed. | Burgundy Red |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Caciotta and Époisses pages.
Side-by-Side Comparison Table
| Caciotta Cheese | Époisses Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Auxois And Terre Plaine, Burgundy |
| Certification | Not Specified | PDO (1996), AOC (1991) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Cow's Milk |
| Rind | Not Specified | Washed-rind |
| Texture | Semi-soft, artisan | Soft and creamy |
| Taste | Mild | Subtle, fruity, distinctive, balanced |
| Aroma | Not Specified | Undergrowth |
| Colors | Not Specified | Orange ivory to brick red |
| Forms | Not Specified | Small and large sizes |
| Age | Not Specified | Minimum of 28 days |
Which One Should You Choose?
If you prefer a semi-soft, artisan cheese, go for Caciotta. But if you enjoy a soft and creamy consistency, Époisses might be the better pick. Caciotta has a mild taste, making it great for various dishes. Meanwhile, Époisses offers a subtle, fruity, distinctive, balanced profile, ideal for different meals.
