Époisses Cheese vs Lor Cheese
Époisses Cheese
Lor Cheese
Époisses Cheese is a soft, creamy cow-milk cheese from France, while Lor Cheese is soft and made from cow, goat, or sheep milk, originating in Iran.
Buy Époisses Cheese
Buy Lor Cheese
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 Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What's the Difference Between Époisses Cheese and Lor Cheese?
- Origin: Époisses Cheese (France), Lor Cheese (Iran)
- Milk type: Époisses Cheese (Cow's milk), Lor Cheese (Sheep's, goat's or cow's milk)
- Milk treatment: Époisses Cheese (raw or pasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
- Texture: Époisses Cheese (Soft, creamy), Lor Cheese (Soft)
- Aging: Époisses Cheese (Minimum of 28 days), Lor Cheese (Fresh)
- Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Lor Cheese (Slightly sweet cream)
Side-by-Side Comparison
| Époisses Cheese | Lor Cheese | |
|---|---|---|
| Country of Origin | France | Iran |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Azerbaijan And Kurdistan Provinces |
| Milk Type | Cow's milk | Sheep's, goat's or cow's milk |
| Milk Treatment | Raw or pasteurized | Heated at ~212°F (100°C) for 30 minutes |
| Texture | Soft, creamy | Soft |
| Rind | Washed-rind | — |
| Aging | Minimum of 28 days | Fresh |
| Taste | Subtle, fruity, distinctive, balanced | Slightly sweet cream |
Taste Comparison: Does Époisses Cheese Taste Like Lor Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Lor Cheese brings slightly sweet cream character. On the nose, Époisses Cheese offers undergrowth, contrasted with Lor Cheese's no particular smell. 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 Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Lor Cheese at fresh.
Can You Substitute Époisses Cheese for Lor Cheese?
Époisses Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Lor Cheese brings slightly sweet cream notes.
Which Is Better, Époisses Cheese or Lor 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, Lor Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Lor Cheese fits dishes calling for slightly sweet cream.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Époisses Cheese the same as Lor Cheese?
No, they're distinct cheeses. Époisses Cheese originates in France, while Lor Cheese comes from Iran. Époisses Cheese is made from cow milk; Lor Cheese uses cow, goat, or sheep. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Lor Cheese fresh.
Is Époisses Cheese similar to Lor Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Époisses Cheese for Lor Cheese?
You can, but expect a shift in richness and milk character.
Does Époisses Cheese taste like Lor Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Lor Cheese is slightly sweet cream. Aromas also diverge. Époisses Cheese leans undergrowth, and Lor Cheese is closer to no particular smell.
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 Lor Cheese made of?
Lor Cheese is made from cow, goat, or sheep milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
Which should I choose, Époisses Cheese or Lor Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Lor Cheese is soft.