Époisses Cheese vs Parmigiano Reggiano Cheese

Q: Is Époisses Cheese the same as Parmigiano Reggiano Cheese?

No. Époisses Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Époisses Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Époisses Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Époisses Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Époisses Cheese

Parmigiano Reggiano Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Époisses Cheese and Parmigiano Reggiano Cheese?

Origin: Époisses Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Époisses Cheese (raw or pasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Époisses Cheese (Soft and creamy), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Époisses Cheese (Washed-rind), Parmigiano Reggiano Cheese (Hard)
Aging: Époisses Cheese (Minimum of 28 days), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Époisses Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Auxois And Terre Plaine, Burgundy	Emilia-Romagna Region
Milk Type	Cow's Milk	Cow's milk
Milk Treatment	Raw or pasteurized	Raw
Texture	Soft and creamy	Grainy, flaky
Rind	Washed-rind	Hard
Aging	Minimum of 28 days	12 to 36 months
Taste	Subtle, fruity, distinctive, balanced	Umami

Taste Comparison: Does Époisses Cheese Taste Like Parmigiano Reggiano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Parmigiano Reggiano Cheese brings umami character. On the nose, Époisses Cheese offers undergrowth, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Époisses Cheese for Parmigiano Reggiano Cheese?

In most recipes, Époisses Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for grainy, flaky. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Époisses Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Époisses Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Époisses Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Parmigiano Reggiano Cheese 12 to 36 months.

Is Époisses Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Époisses Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Époisses Cheese taste like Parmigiano Reggiano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Époisses Cheese leans undergrowth, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Époisses Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Parmigiano Reggiano Cheese is grainy, flaky.