Époisses Cheese vs Queso Manchego
Époisses Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Queso Manchego, including:
- "What is the difference between Époisses Cheese and Queso Manchego?"
- "Is Époisses Cheese and Queso Manchego the same?"
- "How does Époisses Cheese compare to Queso Manchego cheese?"
- "How does the taste of Époisses Cheese compare to Queso Manchego?"
- "Is Époisses Cheese or Queso Manchego 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.
Queso Manchego Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Queso Manchego originated from Spain.
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). Queso Manchego has a PDO (1996).
Milk Type and Treatment
Époisses Cheese is made with cow milk. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Queso Manchego has a slightly acidic 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 . Queso Manchego has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Époisses is ranked #30 out of 996 types based on community views. Queso Manchego is ranked #28 out of 996 types based on community views.
Pairing Comparison
Époisses | Queso Manchego | |
---|---|---|
Best Pairings | Burgundy Red | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
Other Good Pairings | No additional pairings listed. | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Époisses and Queso Manchego pages.
Side-by-Side Comparison Table
Époisses Cheese | Queso Manchego | |
---|---|---|
Country of Origin | France | Spain |
Specific Origin | Auxois And Terre Plaine, Burgundy | La Mancha Region |
Certification | PDO (1996), AOC (1991) | PDO (1996) |
Milk Type | Cow's Milk | Sheep's milk |
Milk Treatment | Not Specified | Raw or pasteurized |
Rind | Washed-rind | Pleita and flor imprints |
Texture | Soft and creamy | Compact |
Taste | Subtle, fruity, distinctive, balanced | Slightly acidic |
Aroma | Undergrowth | Not Specified |
Colors | Orange ivory to brick red | White to yellowish ivory |
Forms | Small and large sizes | Cylindrical with flat faces |
Age | Minimum of 28 days | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
Rennet Type | Not Specified | Animal rennet |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.