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Époisses Cheese vs Langres Cheese
Époisses Cheese
Langres Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Langres Cheese, including:
- "What is the difference between Époisses Cheese and Langres Cheese?"
- "Is Époisses Cheese and Langres Cheese the same?"
- "How does Époisses Cheese compare to Langres Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Langres Cheese?"
- "Is Époisses Cheese or Langres Cheese better?"
Époisses Cheese Overview
Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Langres Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Époisses Cheese has a PDO (1996), AOC (1991). Langres Cheese has a PDO (2009), PDO (1996).
Milk Type and Treatment
Époisses Cheese is made with cow milk. Langres Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Langres's texture can be described as "semisoft".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas".
Appearance and Aging
Époisses Cheese's appearance is colored orange ivory to brick red , is available in small and large sizes and is aged minimum of 28 days . Langres Cheese has a color of orange and comes in cylindrical .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Langres Cheese's rind is described as soft, orange .
Ranking
Époisses is ranked #27 out of 996 types based on community views. Langres is ranked #59 out of 996 types based on community views.
Pairing Comparison
| Époisses | Langres | |
|---|---|---|
| Best Pairings | Burgundy Red | No pairings listed. |
| Other Good Pairings | No additional pairings listed. | Vinho Verde |
For more details, check the full pairing guides on the Époisses and Langres pages.
Side-by-Side Comparison Table
| Époisses Cheese | Langres Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Plateau De Langres, Champagne Region |
| Certification | PDO (1996), AOC (1991) | PDO (2009), PDO (1996) |
| Milk Type | Cow's Milk | Cow's milk |
| Milk Treatment | Not Specified | Unpasteurized |
| Rind | Washed-rind | Soft, orange |
| Texture | Soft and creamy | Semisoft |
| Taste | Subtle, fruity, distinctive, balanced | Creamy, nutty |
| Aroma | Undergrowth | Creamy aromas |
| Colors | Orange ivory to brick red | Orange |
| Forms | Small and large sizes | Cylindrical |
| Age | Minimum of 28 days | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a semisoft consistency, Langres might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Langres offers a creamy, nutty profile, ideal for different meals.
