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Époisses Cheese vs Mozzarella Cheese
Époisses Cheese
Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Mozzarella Cheese, including:
- "What is the difference between Époisses Cheese and Mozzarella Cheese?"
- "Is Époisses Cheese and Mozzarella Cheese the same?"
- "How does Époisses Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Mozzarella Cheese?"
- "Is Époisses Cheese or Mozzarella 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.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Mozzarella 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). Mozzarella is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Mozzarella Cheese has a fat content of varies and a moisture content of none. Mozzarella's texture can be described as "soft, creamy".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
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 . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
Époisses is ranked #30 out of 996 types based on community views. Mozzarella is ranked #42 out of 996 types based on community views.
Pairing Comparison
| Époisses | Mozzarella | |
|---|---|---|
| Best Pairings | Burgundy Red | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | No additional pairings listed. | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the Époisses and Mozzarella pages.
Side-by-Side Comparison Table
| Époisses Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Not Specified |
| Certification | PDO (1996), AOC (1991) | Not Specified |
| Milk Type | Cow's Milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Not Specified | Pasteurized |
| Fat Content | Not Specified | Varies |
| Moisture Content | Not Specified | High |
| Rind | Washed-rind | None |
| Texture | Soft and creamy | Soft, creamy |
| Taste | Subtle, fruity, distinctive, balanced | Mild, milky |
| Aroma | Undergrowth | Mild |
| Colors | Orange ivory to brick red | White |
| Forms | Small and large sizes | Balls, blocks, shredded |
| Age | Minimum of 28 days | Eaten fresh |
| Rennet Type | Not Specified | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
