Epoisses de Bourgogne Cheese vs Maasdam Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Maasdam Cheese is semi-hard and made from cow milk, originating in Netherlands.
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 Maasdam Cheese?
Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.
What's the Difference Between Epoisses de Bourgogne Cheese and Maasdam Cheese?
- Origin: Epoisses de Bourgogne Cheese (France), Maasdam Cheese (Netherlands)
- Milk treatment: Epoisses de Bourgogne Cheese (unpasteurized), Maasdam Cheese (pasteurized)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Maasdam Cheese (semi-hard)
- Rind: Epoisses de Bourgogne Cheese (washed), Maasdam Cheese (smooth, sometimes waxed)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Maasdam Cheese (at least 4 weeks)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Maasdam Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | Côte-D'Or, Burgundy, France | The Netherlands |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, smear-ripened | Semi-hard |
| Rind | Washed | Smooth, sometimes waxed |
| Aging | Around six weeks | At least 4 weeks |
| Taste | — | Nutty, sweet |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Maasdam Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Epoisses de Bourgogne Cheese at around six weeks develops a different profile than Maasdam Cheese at at least 4 weeks.
Can You Substitute Epoisses de Bourgogne Cheese for Maasdam Cheese?
In most recipes, Epoisses de Bourgogne Cheese and Maasdam Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, smear-ripened bite and body where the recipe calls for semi-hard.
Which Is Better, Epoisses de Bourgogne Cheese or Maasdam Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, smear-ripened cheese, go with Epoisses de Bourgogne Cheese. For a semi-hard profile, Maasdam Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Maasdam Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese originates in France, while Maasdam Cheese comes from Netherlands. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Maasdam Cheese at least 4 weeks.
Is Epoisses de Bourgogne Cheese similar to Maasdam Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for Maasdam Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like Maasdam 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 Maasdam Cheese made of?
Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.
Which should I choose, Epoisses de Bourgogne Cheese or Maasdam Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Maasdam Cheese is semi-hard.