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 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 Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
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)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | 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 | — |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | — | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Epoisses de Bourgogne Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Epoisses de Bourgogne Cheese and Roquefort Cheese
Epoisses de Bourgogne Cheese
Roquefort Cheese
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.
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.
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.
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). 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.
See full profiles: Epoisses de Bourgogne Cheese and Roquefort Cheese.