Camembert de Normandie Cheese vs Époisses Cheese

Camembert de Normandie Cheese is a soft, creamy cow-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

What Is Camembert de Normandie Cheese?

Camembert de Normandie is the AOC version of Camembert, a soft, surface-ripened cow's milk cheese from Normandy in northwest France. The rules require raw milk from Normande cows, and each small round is covered by a bloomy white rind.

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 Camembert de Normandie Cheese and Époisses Cheese?

• Milk treatment: Camembert de Normandie Cheese (unpasteurized), Époisses Cheese (raw or pasteurized)
• Rind: Camembert de Normandie Cheese (Bloomy, white), Époisses Cheese (Washed-rind)
• Aging: Camembert de Normandie Cheese (~30 days), Époisses Cheese (Minimum of 28 days)
• Taste: Camembert de Normandie Cheese (Young: Lactic, tangy, sweet; Aged: Pungent, mushroom, garlic), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Camembert de Normandie Cheese Taste Like Époisses Cheese?

Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Camembert de Normandie Cheese offers lactic to pungent with notes of mushroom and garlic, contrasted with Époisses Cheese's undergrowth. More specifically, Camembert de Normandie Cheese shows starts with a tangy, sweet flavor, evolving into more pungent notes of mushroom and garlic as it ages. the texture also evolves from somewhat crumbly to satisfyingly sticky and chewy., 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. Camembert de Normandie Cheese at ~30 days develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Camembert de Normandie Cheese for Époisses Cheese?

In most recipes, Camembert de Normandie Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Camembert de Normandie Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Camembert de Normandie Cheese suits recipes that want young: lactic, tangy, sweet; aged: pungent, mushroom, garlic notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Camembert de Normandie Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Aging also differs: Camembert de Normandie Cheese is typically aged ~30 days, Époisses Cheese minimum of 28 days.

Is Camembert de Normandie Cheese similar to Époisses Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Camembert de Normandie Cheese for Époisses Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Camembert de Normandie Cheese taste like Époisses Cheese?

Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Camembert de Normandie Cheese leans lactic to pungent with notes of mushroom and garlic, and Époisses Cheese is closer to undergrowth.

What is Camembert de Normandie Cheese made of?

Camembert de Normandie Cheese is made from cow milk (unpasteurized). It's typically aged ~30 days. 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, Camembert de Normandie Cheese or Époisses Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.