Cheddar Cheese vs Epoisses de Bourgogne Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Epoisses de Bourgogne Cheese is soft, smear-ripened and made from cow milk, originating in France.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Epoisses de Bourgogne Cheese?
- Origin: Cheddar Cheese (England), Epoisses de Bourgogne Cheese (France)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Epoisses de Bourgogne Cheese (unpasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Epoisses de Bourgogne Cheese (soft, smear-ripened)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Epoisses de Bourgogne Cheese (washed)
- Aging: Cheddar Cheese (A few months to several years), Epoisses de Bourgogne Cheese (around six weeks)
Side-by-Side Comparison
| Cheddar Cheese | Epoisses de Bourgogne Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Southwest (Somerset, Gloucester) | Côte-D'Or, Burgundy, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Unpasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Soft, smear-ripened |
| Rind | Varies (natural, cloth, wax, plastic) | Washed |
| Aging | A few months to several years | Around six weeks |
| Taste | Mild to sharp, buttery to brothy and savory | — |
Taste Comparison: Does Cheddar Cheese Taste Like Epoisses de Bourgogne Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Epoisses de Bourgogne Cheese at around six weeks.
Can You Substitute Cheddar Cheese for Epoisses de Bourgogne Cheese?
In most recipes, Cheddar Cheese and Epoisses de Bourgogne Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft, smear-ripened.
Which Is Better, Cheddar 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 varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft, smear-ripened profile, Epoisses de Bourgogne Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cheddar Cheese the same as Epoisses de Bourgogne Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Epoisses de Bourgogne Cheese comes from France. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Epoisses de Bourgogne Cheese around six weeks.
Is Cheddar Cheese similar to Epoisses de Bourgogne Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Epoisses de Bourgogne Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar 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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Epoisses de Bourgogne Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Epoisses de Bourgogne Cheese is soft, smear-ripened.