Chabichou du Poitou Cheese vs Époisses Cheese

Chabichou du Poitou Cheese is a semi-soft goat-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

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 Chabichou du Poitou Cheese and Époisses Cheese?

• Milk type: Chabichou du Poitou Cheese (Goat's milk), Époisses Cheese (Cow's milk)
• Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Époisses Cheese (raw or pasteurized)
• Texture: Chabichou du Poitou Cheese (Semi-soft), Époisses Cheese (Soft, creamy)
• Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Époisses Cheese (Washed-rind)
• Aging: Chabichou du Poitou Cheese (At least 10 days), Époisses Cheese (Minimum of 28 days)
• Taste: Chabichou du Poitou Cheese (Slightly salty), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Époisses Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Chabichou du Poitou Cheese offers goaty, contrasted with Époisses Cheese's undergrowth. More specifically, Chabichou du Poitou Cheese shows white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging, 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. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Chabichou du Poitou Cheese for Époisses Cheese?

Chabichou du Poitou Cheese can stand in for Époisses Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft, creamy. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Chabichou du Poitou Cheese or Époisses Cheese?

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

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Chabichou du Poitou Cheese is made from goat milk; Époisses Cheese uses cow. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Époisses Cheese minimum of 28 days.

Is Chabichou du Poitou Cheese similar to Époisses Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Chabichou du Poitou Cheese for Époisses Cheese?

You can, but expect a shift in richness and milk character.

Does Chabichou du Poitou Cheese taste like Époisses Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Chabichou du Poitou Cheese leans goaty, and Époisses Cheese is closer to undergrowth.

What is Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 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, Chabichou du Poitou Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is semi-soft, while Époisses Cheese is soft, creamy.