Epoisses de Bourgogne Cheese vs Provolone Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Epoisses de Bourgogne Cheese and Provolone Cheese?
- Origin: Epoisses de Bourgogne Cheese (France), Provolone Cheese (Italy)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Provolone Cheese (semi-hard, artisan)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Provolone Cheese (at least 4 months for piccante)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Côte-D'Or, Burgundy, France | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft, smear-ripened | Semi-hard, artisan |
| Rind | Washed | — |
| Aging | Around six weeks | At least 4 months for piccante |
| Taste | — | Tangy |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Provolone Cheese?
Their flavor profiles are distinct. On the nose, Epoisses de Bourgogne Cheese offers pungent, spicy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Epoisses de Bourgogne Cheese at around six weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Epoisses de Bourgogne Cheese for Provolone Cheese?
In most recipes, Epoisses de Bourgogne Cheese and Provolone 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, artisan.
Which Is Better, Epoisses de Bourgogne Cheese or Provolone 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, artisan profile, Provolone Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Provolone Cheese at least 4 months for piccante.
Is Epoisses de Bourgogne Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like Provolone 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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Epoisses de Bourgogne Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Provolone Cheese is semi-hard, artisan.