Époisses Cheese vs Parmigiano Reggiano Cheese
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 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.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Époisses Cheese and Parmigiano Reggiano Cheese?
- Origin: Époisses Cheese (France), Parmigiano Reggiano Cheese (Italy)
- 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 |
| 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 |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Époisses Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | Burgundy Red | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Époisses Cheese and Parmigiano Reggiano Cheese
Époisses Cheese
Parmigiano Reggiano Cheese
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.
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. 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.
See full profiles: Époisses Cheese and Parmigiano Reggiano Cheese.