Camembert Cheese vs Époisses Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Époisses Cheese is soft and creamy 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 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 Cheese and Époisses Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Époisses Cheese (raw or pasteurized)
• Texture: Camembert Cheese (soft, artisan), Époisses Cheese (Soft and creamy)
• Rind: Camembert Cheese (Bloomy), Époisses Cheese (Washed-rind)
• Aging: Camembert Cheese (minimum 3 weeks), Époisses Cheese (Minimum of 28 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Époisses Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Époisses Cheese's undergrowth. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, 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 Cheese at minimum 3 weeks develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Camembert Cheese for Époisses Cheese?

In most recipes, Camembert Cheese and Époisses 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 and creamy. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Camembert Cheese or Époisses 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 and creamy profile, Époisses Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Camembert Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Époisses Cheese minimum of 28 days.

Is Camembert Cheese similar to Époisses Cheese?

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

Can I substitute Camembert Cheese for Époisses Cheese?

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

Does Camembert Cheese taste like Époisses Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Camembert Cheese leans buttery, rich, and Époisses Cheese is closer to undergrowth.

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 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 Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Époisses Cheese is soft and creamy.