Camembert Cheese vs Epoisses de Bourgogne Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Epoisses de Bourgogne Cheese is soft, smear-ripened and made from cow milk, originating in France.
What Is Camembert Cheese?
Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.
What Is Epoisses de Bourgogne Cheese?
Époisses de Bourgogne is a soft, washed rind cow's milk cheese from the village of Époisses in Côte-d'Or, Burgundy. Its rind is washed in brine and Marc de Bourgogne, which gives the cheese an orange-red surface and a strong smell.
What's the Difference Between Camembert Cheese and Epoisses de Bourgogne Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Epoisses de Bourgogne Cheese (unpasteurized)
- Texture: Camembert Cheese (soft, artisan), Epoisses de Bourgogne Cheese (soft, smear-ripened)
- Rind: Camembert Cheese (Bloomy), Epoisses de Bourgogne Cheese (washed)
- Aging: Camembert Cheese (minimum 3 weeks), Epoisses de Bourgogne Cheese (around six weeks)
Side-by-Side Comparison
| Camembert Cheese | Epoisses de Bourgogne Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Côte-D'Or, Burgundy, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Unpasteurized |
| Texture | Soft, artisan | Soft, smear-ripened |
| Rind | Bloomy | Washed |
| Aging | Minimum 3 weeks | Around six weeks |
| Taste | Slightly sour, stronger than brie | — |
Taste Comparison: Does Camembert Cheese Taste Like Epoisses de Bourgogne Cheese?
Their flavor profiles are distinct. On the nose, Camembert Cheese offers buttery, rich, contrasted with Epoisses de Bourgogne Cheese's pungent, spicy. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Epoisses de Bourgogne Cheese at around six weeks.
Can You Substitute Camembert Cheese for Epoisses de Bourgogne Cheese?
In most recipes, Camembert Cheese and Epoisses de Bourgogne Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft, smear-ripened.
Which Is Better, Camembert Cheese or Epoisses de Bourgogne Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a soft, smear-ripened profile, Epoisses de Bourgogne Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Epoisses de Bourgogne Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Epoisses de Bourgogne Cheese around six weeks.
Is Camembert Cheese similar to Epoisses de Bourgogne Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Epoisses de Bourgogne Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Epoisses de Bourgogne Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Camembert Cheese made of?
Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.
What is Epoisses de Bourgogne Cheese made of?
Epoisses de Bourgogne Cheese is made from cow milk (unpasteurized), using none, lactic acid coagulation rennet. It's typically aged around six weeks. It originates in France.
Which should I choose, Camembert Cheese or Epoisses de Bourgogne Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Epoisses de Bourgogne Cheese is soft, smear-ripened.