Époisses Cheese vs Herve Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Herve Cheese is soft and made from cow milk, originating in Belgium.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What's the Difference Between Époisses Cheese and Herve Cheese?

• Origin: Époisses Cheese (France), Herve Cheese (Belgium)
• Milk treatment: Époisses Cheese (raw or pasteurized), Herve Cheese (raw)
• Texture: Époisses Cheese (Soft, creamy), Herve Cheese (Soft)
• Rind: Époisses Cheese (Washed-rind), Herve Cheese (washed)
• Aging: Époisses Cheese (Minimum of 28 days), Herve Cheese (about 3 months)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Herve Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Herve Cheese brings smooth, spicy character. On the nose, Époisses Cheese offers undergrowth, contrasted with Herve Cheese's pungent, strong. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Herve Cheese leans toward sweet when young, spicy with age. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Herve Cheese at about 3 months.

Can You Substitute Époisses Cheese for Herve Cheese?

In most recipes, Époisses Cheese and Herve Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Herve Cheese brings smooth, spicy notes.

Which Is Better, Époisses Cheese or Herve Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Époisses Cheese. For a soft profile, Herve Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Herve Cheese fits dishes calling for smooth, spicy.

Frequently Asked Questions

Is Époisses Cheese the same as Herve Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Herve Cheese comes from Belgium. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Herve Cheese about 3 months.

Is Époisses Cheese similar to Herve Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Époisses Cheese for Herve Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Époisses Cheese taste like Herve Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Herve Cheese is smooth, spicy. Aromas also diverge. Époisses Cheese leans undergrowth, and Herve Cheese is closer to pungent, strong.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Époisses Cheese or Herve Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Herve Cheese is soft.