Époisses Cheese vs Pepato Cheese
Époisses Cheese
Pepato Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Pepato Cheese, including:
- "What is the difference between Époisses Cheese and Pepato Cheese?"
- "Is Époisses Cheese and Pepato Cheese the same?"
- "How does Époisses Cheese compare to Pepato Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Pepato Cheese?"
- "Is Époisses Cheese or Pepato 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.
Pepato Cheese Overview
Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Pepato 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). Pepato is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Pepato Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Pepato's texture can be described as "semi-hard, artisan".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".
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 . Pepato Cheese has a color of straw .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Pepato Cheese's rind is described as natural .
Ranking
Époisses is ranked #30 out of 996 types based on community views. Pepato is ranked #185 out of 996 types based on community views.
Pairing Comparison
Époisses | Pepato | |
---|---|---|
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 Pepato pages.
Side-by-Side Comparison Table
Époisses Cheese | Pepato 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 | Sheep's milk |
Milk Treatment | Not Specified | Unpasteurized |
Rind | Washed-rind | Natural |
Texture | Soft and creamy | Semi-hard, artisan |
Taste | Subtle, fruity, distinctive, balanced | Salty, spicy |
Aroma | Undergrowth | Spicy |
Colors | Orange ivory to brick red | Straw |
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 semi-hard, artisan consistency, Pepato might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.