Époisses Cheese vs Provolone Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

What's the Difference Between Époisses Cheese and Provolone Cheese?

• Origin: Époisses Cheese (France), Provolone Cheese (Italy)
• Texture: Époisses Cheese (Soft and creamy), Provolone Cheese (semi-hard, artisan)
• Aging: Époisses Cheese (Minimum of 28 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Provolone Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Provolone Cheese brings tangy character. On the nose, Époisses Cheese offers undergrowth, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Époisses Cheese for Provolone Cheese?

In most recipes, Époisses Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Provolone Cheese brings tangy notes.

Which Is Better, Époisses Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Époisses Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Provolone Cheese at least 4 months for piccante.

Is Époisses Cheese similar to Provolone Cheese?

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

Can I substitute Époisses Cheese for Provolone Cheese?

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

Does Époisses Cheese taste like Provolone Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Provolone Cheese is tangy. Aromas also diverge. Époisses Cheese leans undergrowth, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Époisses Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Provolone Cheese is semi-hard, artisan.