, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Époisses Cheese vs Paneer Cheese
Époisses Cheese
Paneer Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Paneer Cheese, including:
- "What is the difference between Époisses Cheese and Paneer Cheese?"
- "Is Époisses Cheese and Paneer Cheese the same?"
- "How does Époisses Cheese compare to Paneer Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Paneer Cheese?"
- "Is Époisses Cheese or Paneer 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.
Paneer Cheese Overview
Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Paneer Cheese originated from Bangladesh and India.
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). Paneer is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Paneer Cheese is made with cow or buffalo milk that is typically pasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Paneer's texture can be described as "semisoft, crumbly".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Paneer Cheese has a mild, slightly milky taste. Paneer's aroma can be described as "very little aroma".
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 . Paneer Cheese has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Paneer Cheese's rind is described as rindless , with vinegar, lemon juice, yogurt, or buttermilk rennet.
Ranking
Époisses is ranked #30 out of 996 types based on community views. Paneer is ranked #209 out of 996 types based on community views.
Pairing Comparison
| Époisses | Paneer | |
|---|---|---|
| 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 Paneer pages.
Side-by-Side Comparison Table
| Époisses Cheese | Paneer Cheese | |
|---|---|---|
| Country of Origin | France | Bangladesh And India |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Northern India, Pakistan |
| Certification | PDO (1996), AOC (1991) | Not Specified |
| Milk Type | Cow's Milk | Cow's or water buffalo's milk |
| Milk Treatment | Not Specified | Pasteurized |
| Rind | Washed-rind | Rindless |
| Texture | Soft and creamy | Semisoft, crumbly |
| Taste | Subtle, fruity, distinctive, balanced | Mild, slightly milky |
| Aroma | Undergrowth | Very little aroma |
| Colors | Orange ivory to brick red | White |
| Forms | Small and large sizes | Rectangles, immersed in chilled water |
| Age | Minimum of 28 days | Fresh |
| Rennet Type | Not Specified | Vinegar, lemon juice, yogurt, or buttermilk |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a semisoft, crumbly consistency, Paneer might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Paneer offers a mild, slightly milky profile, ideal for different meals.
