Epoisses de Bourgogne Cheese vs Quark Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.
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 Quark Cheese?
Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.
What's the Difference Between Epoisses de Bourgogne Cheese and Quark Cheese?
- Milk treatment: Epoisses de Bourgogne Cheese (unpasteurized), Quark Cheese (pasteurized)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Quark Cheese (Soft, nonaged, unsalted)
- Rind: Epoisses de Bourgogne Cheese (washed), Quark Cheese (None)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Quark Cheese (Fresh, nonaged)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Quark Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Côte-D'Or, Burgundy, France | Widespread In German-Speaking And Slavic Countries, As Well As Northern Europe |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, smear-ripened | Soft, nonaged, unsalted |
| Rind | Washed | None |
| Aging | Around six weeks | Fresh, nonaged |
| Taste | — | Mild, slightly milky |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Quark Cheese?
Their flavor profiles are distinct. On the nose, Epoisses de Bourgogne Cheese offers pungent, spicy, contrasted with Quark Cheese's mild, akin to yogurt. Aging plays into this as well. Epoisses de Bourgogne Cheese at around six weeks develops a different profile than Quark Cheese at fresh, nonaged.
Can You Substitute Epoisses de Bourgogne Cheese for Quark Cheese?
In most recipes, Epoisses de Bourgogne Cheese and Quark 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 soft, nonaged, unsalted.
Which Is Better, Epoisses de Bourgogne Cheese or Quark 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 soft, nonaged, unsalted profile, Quark Cheese is the better fit.
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Quark Cheese?
No, they're distinct cheeses. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Quark Cheese fresh, nonaged.
Is Epoisses de Bourgogne Cheese similar to Quark Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for Quark Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like Quark 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 Quark Cheese made of?
Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.
Which should I choose, Epoisses de Bourgogne Cheese or Quark Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Quark Cheese is soft, nonaged, unsalted.