Epoisses de Bourgogne Cheese vs L'Etivaz Cheese
Epoisses de Bourgogne Cheese is a soft, washed-rind cow-milk cheese from France, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
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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 Is L'Etivaz Cheese?
L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.
What's the Difference Between Epoisses de Bourgogne Cheese and L'Etivaz Cheese?
- Origin: Epoisses de Bourgogne Cheese (France), L'Etivaz Cheese (Switzerland)
- Texture: Epoisses de Bourgogne Cheese (Soft, washed-rind), L'Etivaz Cheese (Hard)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), L'Etivaz Cheese (5 to 13 months)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Côte-D'Or, Burgundy, France | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft, washed-rind | Hard |
| Rind | Washed | — |
| Aging | Around six weeks | 5 to 13 months |
| Taste | — | Fruity, slightly nutty |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like L'Etivaz Cheese?
Their flavor profiles are distinct. On the nose, Epoisses de Bourgogne Cheese offers pungent, spicy, contrasted with L'Etivaz Cheese's smokey. Aging plays into this as well. Epoisses de Bourgogne Cheese at around six weeks develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Epoisses de Bourgogne Cheese for L'Etivaz Cheese?
In most recipes, Epoisses de Bourgogne Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, washed-rind bite and body where the recipe calls for hard.
Which Is Better, Epoisses de Bourgogne Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, washed-rind cheese, go with Epoisses de Bourgogne Cheese. For a hard profile, L'Etivaz Cheese is the better fit.
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese originates in France, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, L'Etivaz Cheese 5 to 13 months.
Is Epoisses de Bourgogne Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like L'Etivaz Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.
Which should I choose, Epoisses de Bourgogne Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, washed-rind, while L'Etivaz Cheese is hard.