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 French cheese made from unpasteurized cow's milk. It is known for its soft, smear-ripened texture and washed rind. The cheese has a pungent and spicy aroma, which can be quite strong. Its flavor is rich and creamy, with a hint of saltiness. Époisses is often enjoyed with a slice of crusty bread or paired with a glass of Burgundy wine. It is an AOC-designated cheese, ensuring its traditional methods of production and regional authenticity.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | 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 | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
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.
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). 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.