Epoisses de Bourgogne Cheese vs Roquefort Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
What's the Difference Between Epoisses de Bourgogne Cheese and Roquefort Cheese?
- Milk type: Epoisses de Bourgogne Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Roquefort Cheese (Moist, very creamy)
- Rind: Epoisses de Bourgogne Cheese (washed), Roquefort Cheese (none)
- Aging: Epoisses de Bourgogne Cheese (around six weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Côte-D'Or, Burgundy, France | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft, smear-ripened | Moist, very creamy |
| Rind | Washed | None |
| Aging | Around six weeks | Minimum of 90 days, average of 5 months |
| Taste | — | Mild to strong |
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Roquefort Cheese?
Their flavor profiles are distinct. On the nose, Epoisses de Bourgogne Cheese offers pungent, spicy, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Epoisses de Bourgogne Cheese at around six weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Epoisses de Bourgogne Cheese for Roquefort Cheese?
Epoisses de Bourgogne Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, smear-ripened bite and body where the recipe calls for moist, very creamy.
Which Is Better, Epoisses de Bourgogne Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit.
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Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Epoisses de Bourgogne Cheese is typically aged around six weeks, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Epoisses de Bourgogne Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Epoisses de Bourgogne Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Epoisses de Bourgogne Cheese taste like Roquefort 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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Epoisses de Bourgogne Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Roquefort Cheese is moist, very creamy.