Chaumes Cheese vs Époisses Cheese

Chaumes Cheese is a soft, creamy, soft-ripened, washed-rind cow-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

What Is Chaumes Cheese?

Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, south west France, built on traditional Trappist-style cheesemaking. It is known for its bright tangerine-orange washed rind, full-bodied flavour and smooth, faintly rubbery texture.

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 Chaumes Cheese and Époisses Cheese?

• Milk treatment: Chaumes Cheese (pasteurized), Époisses Cheese (raw or pasteurized)
• Texture: Chaumes Cheese (Soft, creamy, soft-ripened, washed-rind), Époisses Cheese (Soft, creamy)
• Rind: Chaumes Cheese (washed), Époisses Cheese (Washed-rind)
• Aging: Chaumes Cheese (4 weeks), Époisses Cheese (Minimum of 28 days)
• Taste: Chaumes Cheese (full-flavored, nutty), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Chaumes Cheese Taste Like Époisses Cheese?

Chaumes Cheese reads as full-flavored, nutty, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Chaumes Cheese offers aromatic, strong, contrasted with Époisses Cheese's undergrowth. More specifically, Chaumes Cheese shows rich and full-bodied, 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. Chaumes Cheese at 4 weeks develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Chaumes Cheese for Époisses Cheese?

In most recipes, Chaumes Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy, soft-ripened, washed-rind bite and body where the recipe calls for soft, creamy. Flavor-wise, Chaumes Cheese reads as full-flavored, nutty while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Chaumes Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy, soft-ripened, washed-rind cheese, go with Chaumes Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Chaumes Cheese suits recipes that want full-flavored, nutty notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Chaumes Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Aging also differs: Chaumes Cheese is typically aged 4 weeks, Époisses Cheese minimum of 28 days.

Is Chaumes Cheese similar to Époisses Cheese?

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

Can I substitute Chaumes Cheese for Époisses Cheese?

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

Does Chaumes Cheese taste like Époisses Cheese?

Chaumes Cheese reads as full-flavored, nutty, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Chaumes Cheese leans aromatic, strong, and Époisses Cheese is closer to undergrowth.

What is Chaumes Cheese made of?

Chaumes Cheese is made from cow milk (pasteurized). It's typically aged 4 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, Chaumes Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chaumes Cheese is soft, creamy, soft-ripened, washed-rind, while Époisses Cheese is soft, creamy.