Époisses Cheese vs Manchego Cheese

In this article, we’ll explore the answers to the most common questions about Époisses Cheese and Manchego Cheese, including:

• "What is the difference between Époisses Cheese and Manchego Cheese?"
• "Is Époisses Cheese and Manchego Cheese the same?"
• "How does Époisses Cheese compare to Manchego Cheese cheese?"
• "How does the taste of Époisses Cheese compare to Manchego Cheese?"
• "Is Époisses Cheese or Manchego 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.

Manchego Cheese 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

Ranking

Époisses is ranked #29 out of 377 types.

Manchego is ranked #34 out of 377 types.

Country of Origin

Époisses Cheese comes from France. Manchego Cheese 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). Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Époisses Cheese is made with cow milk. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.

Composition and Texture

Époisses's texture can be described as "soft and creamy". Manchego's texture can be described as "compact".

Flavor and Aroma

Époisses Cheese has a subtle, fruity, distinctive, balanced flavor. Époisses's aroma can be described as "undergrowth". Manchego Cheese has a slightly acidic flavor.

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 . Manchego Cheese 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 . Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Side-by-Side Comparison Table

Compare Époisses Cheese to Other Cheeses

Compare Manchego Cheese to Other Cheeses