Epoisses de Bourgogne Cheese vs Reblochon Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Epoisses de Bourgogne Cheese and Reblochon Cheese?
- Milk treatment: Epoisses de Bourgogne Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Epoisses de Bourgogne Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Côte-D'Or, Burgundy, France | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, smear-ripened | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | Around six weeks | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Reblochon 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Epoisses de Bourgogne Cheese for Reblochon Cheese?
In most recipes, Epoisses de Bourgogne Cheese and Reblochon 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 ivory-colored, creamy and supple.
Which Is Better, Epoisses de Bourgogne Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Reblochon Cheese 3 to 4 months.
Is Epoisses de Bourgogne Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Epoisses de Bourgogne Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Epoisses de Bourgogne Cheese taste like Reblochon 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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Epoisses de Bourgogne Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.