Epoisses de Bourgogne Cheese vs Raclette Cheese
Epoisses de Bourgogne Cheese
Raclette Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Raclette Cheese is semisoft, smooth 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 Raclette Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What's the Difference Between Epoisses de Bourgogne Cheese and Raclette Cheese?
- Origin: Epoisses de Bourgogne Cheese (France), Raclette Cheese (Switzerland)
- Milk treatment: Epoisses de Bourgogne Cheese (unpasteurized), Raclette Cheese (Raw)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Raclette Cheese (Semisoft, smooth)
- Rind: Epoisses de Bourgogne Cheese (washed), Raclette Cheese (Washed)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Raclette Cheese (3-4 months)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Côte-D'Or, Burgundy, France | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, smear-ripened | Semisoft, smooth |
| Rind | Washed | Washed |
| Aging | Around six weeks | 3-4 months |
| Taste | — | Mildly acidic |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Raclette 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 Raclette Cheese at 3-4 months.
Can You Substitute Epoisses de Bourgogne Cheese for Raclette Cheese?
In most recipes, Epoisses de Bourgogne Cheese and Raclette 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 semisoft, smooth.
Which Is Better, Epoisses de Bourgogne Cheese or Raclette 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 semisoft, smooth profile, Raclette Cheese is the better fit.
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese originates in France, while Raclette Cheese comes from Switzerland. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Raclette Cheese 3-4 months.
Is Epoisses de Bourgogne Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like Raclette 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 Raclette Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
Which should I choose, Epoisses de Bourgogne Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Raclette Cheese is semisoft, smooth.