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Époisses Cheese vs Provolone Cheese
Époisses Cheese
Provolone Cheese
In this article, we’ll explore the answers to the most common questions about Époisses Cheese and Provolone Cheese, including:
- "What is the difference between Époisses Cheese and Provolone Cheese?"
- "Is Époisses Cheese and Provolone Cheese the same?"
- "How does Époisses Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Provolone Cheese?"
- "Is Époisses Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Ranking
Époisses is ranked #29 out of 377 types.
Provolone is ranked #4 out of 377 types.
Country of Origin
Époisses Cheese comes from France. Provolone 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). Provolone is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Provolone Cheese is made with cow milk.
Composition and Texture
Époisses's texture can be described as "soft and creamy".
Flavor and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced flavor. Époisses's aroma can be described as "undergrowth".
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 .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind .
Side-by-Side Comparison Table
| Époisses Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Auxois and Terre Plaine, Burgundy | |
| Certification | PDO (1996), AOC (1991) | None |
| Milk Type | Cow's Milk | Cow |
| Rind | Washed-rind | |
| Texture | Soft and creamy | |
| Flavor | Subtle, fruity, distinctive, balanced | |
| Aroma | Undergrowth | |
| Colors | Orange ivory to brick red | |
| Forms | Small and large sizes | |
| Age | Minimum of 28 days |
