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Époisses Cheese vs Maasdam Cheese
Époisses Cheese
Maasdam Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Maasdam Cheese, including:
- "What is the difference between Époisses Cheese and Maasdam Cheese?"
- "Is Époisses Cheese and Maasdam Cheese the same?"
- "How does Époisses Cheese compare to Maasdam Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Maasdam Cheese?"
- "Is Époisses Cheese or Maasdam 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.
Maasdam Cheese Overview
Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Maasdam Cheese originated from Netherlands.
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). Maasdam is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Maasdam Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Maasdam's texture can be described as "semi-hard".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Maasdam Cheese has a nutty, sweet taste.
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 . Maasdam Cheese has a color of pale yellow .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind .
Ranking
Époisses is ranked #30 out of 996 types based on community views. Maasdam is ranked #35 out of 996 types based on community views.
Pairing Comparison
| Époisses | Maasdam | |
|---|---|---|
| Best Pairings | Burgundy Red | No pairings listed. |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Époisses and Maasdam pages.
Side-by-Side Comparison Table
| Époisses Cheese | Maasdam Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Not Specified |
| Certification | PDO (1996), AOC (1991) | Not Specified |
| Milk Type | Cow's Milk | Cow's milk |
| Milk Treatment | Not Specified | Pasteurized |
| Rind | Washed-rind | Not Specified |
| Texture | Soft and creamy | Semi-hard |
| Taste | Subtle, fruity, distinctive, balanced | Nutty, sweet |
| Aroma | Undergrowth | Not Specified |
| Colors | Orange ivory to brick red | Pale yellow |
| Forms | Small and large sizes | Not Specified |
| 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 semi-hard consistency, Maasdam might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Maasdam offers a nutty, sweet profile, ideal for different meals.
