Époisses Cheese vs Pérail Cheese
Époisses Cheese
Pérail Cheese
Époisses Cheese is a soft and creamy cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.
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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Époisses Cheese and Pérail Cheese?
- Milk type: Époisses Cheese (Cow's Milk), Pérail Cheese (sheep)
- Texture: Époisses Cheese (Soft and creamy), Pérail Cheese (soft)
- Rind: Époisses Cheese (Washed-rind), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Époisses Cheese (Minimum of 28 days), Pérail Cheese (2 to 8 weeks)
- Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Époisses Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Aveyron, France |
| Milk Type | Cow's Milk | Sheep |
| Milk Treatment | Raw or pasteurized | — |
| Texture | Soft and creamy | Soft |
| Rind | Washed-rind | Wrinkly, mainly Geotrichum candidum |
| Aging | Minimum of 28 days | 2 to 8 weeks |
| Taste | Subtle, fruity, distinctive, balanced | Distinctly sheepy in older cheeses |
Taste Comparison: Does Époisses Cheese Taste Like Pérail Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Époisses Cheese for Pérail Cheese?
Époisses Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Époisses Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
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Frequently Asked Questions
Is Époisses Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Époisses Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Pérail Cheese 2 to 8 weeks.
Is Époisses Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Époisses Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Époisses Cheese taste like Pérail Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Pérail Cheese is distinctly sheepy in older cheeses.
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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Époisses Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Pérail Cheese is soft.