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Époisses Cheese vs Mascarpone Cheese
Époisses Cheese
Mascarpone Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Mascarpone Cheese, including:
- "What is the difference between Époisses Cheese and Mascarpone Cheese?"
- "Is Époisses Cheese and Mascarpone Cheese the same?"
- "How does Époisses Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Mascarpone Cheese?"
- "Is Époisses Cheese or Mascarpone 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.
Mascarpone Cheese Overview
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Mascarpone Cheese originated from Italy.
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). Mascarpone is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Mascarpone Cheese is made with cow milk that is typically heated.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh".
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 . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Mascarpone Cheese's rind is described as rindless .
Ranking
Époisses is ranked #27 out of 996 types based on community views. Mascarpone is ranked #37 out of 996 types based on community views.
Pairing Comparison
| Époisses | Mascarpone | |
|---|---|---|
| Best Pairings | Burgundy Red | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Époisses and Mascarpone pages.
Side-by-Side Comparison Table
| Époisses Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Lombardy |
| Certification | PDO (1996), AOC (1991) | Not Specified |
| Milk Type | Cow's Milk | Cow's milk |
| Milk Treatment | Not Specified | Heated |
| Fat Content | Not Specified | 60 to 75 percent |
| Rind | Washed-rind | Rindless |
| Texture | Soft and creamy | Soft, spreadable |
| Taste | Subtle, fruity, distinctive, balanced | Buttery to slightly tangy |
| Aroma | Undergrowth | Fresh |
| Colors | Orange ivory to brick red | White |
| 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 soft, spreadable consistency, Mascarpone might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Mascarpone offers a buttery to slightly tangy profile, ideal for different meals.
