Cendre d'Olivet Cheese vs Époisses Cheese

Cendre d'Olivet Cheese is a soft cow-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

What Is Cendre d'Olivet Cheese?

Cendre d'Olivet is a soft, artisan cheese from the Centre-Val de Loire region of France, made from cow's milk. It has a fat content of 45%, giving it a rich, smooth texture. The cheese is ivory in color and features a natural rind. It has a mild, smooth flavor, complemented by an earthy, pungent aroma. The cheese is traditionally coated in ash, which contributes to its unique appearance and subtle earthy notes. Often enjoyed with a crusty baguette, it pairs well with light wines that enhance its mild taste.

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 Cendre d'Olivet Cheese and Époisses Cheese?

• Texture: Cendre d'Olivet Cheese (Soft), Époisses Cheese (Soft, creamy)
• Rind: Cendre d'Olivet Cheese (natural), Époisses Cheese (Washed-rind)
• Taste: Cendre d'Olivet Cheese (mild, smooth), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Cendre d'Olivet Cheese Taste Like Époisses Cheese?

Cendre d'Olivet Cheese reads as mild, smooth, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Cendre d'Olivet Cheese offers earthy, pungent, contrasted with Époisses Cheese's undergrowth.

Can You Substitute Cendre d'Olivet Cheese for Époisses Cheese?

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

Which Is Better, Cendre d'Olivet Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Cendre d'Olivet Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Cendre d'Olivet Cheese suits recipes that want mild, smooth notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Cendre d'Olivet Cheese the same as Époisses Cheese?

No, they're distinct cheeses.

Is Cendre d'Olivet Cheese similar to Époisses Cheese?

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

Can I substitute Cendre d'Olivet Cheese for Époisses Cheese?

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

Does Cendre d'Olivet Cheese taste like Époisses Cheese?

Cendre d'Olivet Cheese reads as mild, smooth, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Cendre d'Olivet Cheese leans earthy, pungent, and Époisses Cheese is closer to undergrowth.

What is Cendre d'Olivet Cheese made of?

Cendre d'Olivet Cheese is made from cow milk. 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, Cendre d'Olivet Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cendre d'Olivet Cheese is soft, while Époisses Cheese is soft, creamy.