Époisses Cheese vs Livarot Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Livarot Cheese is soft, washed-rind and made from cow milk, originating in France.

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 Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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

• Texture: Époisses Cheese (Soft, creamy), Livarot Cheese (Soft, washed-rind)
• Rind: Époisses Cheese (Washed-rind), Livarot Cheese (Sticky, Orangey)
• Aging: Époisses Cheese (Minimum of 28 days), Livarot Cheese (21 days)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Livarot Cheese (Pungent)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Livarot Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Livarot Cheese brings pungent character. On the nose, Époisses Cheese offers undergrowth, contrasted with Livarot Cheese's pungent animalian. 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 Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Livarot Cheese at 21 days.

Can You Substitute Époisses Cheese for Livarot Cheese?

In most recipes, Époisses Cheese and Livarot 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, washed-rind. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Livarot Cheese brings pungent notes.

Which Is Better, Époisses Cheese or Livarot 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, washed-rind profile, Livarot Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is Époisses Cheese the same as Livarot Cheese?

No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Livarot Cheese 21 days.

Is Époisses Cheese similar to Livarot Cheese?

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

Can I substitute Époisses Cheese for Livarot Cheese?

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

Does Époisses Cheese taste like Livarot Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Livarot Cheese is pungent. Aromas also diverge. Époisses Cheese leans undergrowth, and Livarot Cheese is closer to pungent animalian.

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 Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, Époisses Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Livarot Cheese is soft, washed-rind.