Époisses Cheese vs Queijo do Pico

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Queijo do Pico is soft and made from cow milk, originating in Portugal.

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 Queijo do Pico?

Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.

What's the Difference Between Époisses Cheese and Queijo do Pico?

• Origin: Époisses Cheese (France), Queijo do Pico (Portugal)
• Milk treatment: Époisses Cheese (raw or pasteurized), Queijo do Pico (unpasteurized)
• Texture: Époisses Cheese (Soft, creamy), Queijo do Pico (Soft)
• Rind: Époisses Cheese (Washed-rind), Queijo do Pico (natural)
• Aging: Époisses Cheese (Minimum of 28 days), Queijo do Pico (20 to 30 days)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Queijo do Pico (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Queijo do Pico?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Queijo do Pico brings creamy, salty character. On the nose, Époisses Cheese offers undergrowth, contrasted with Queijo do Pico's aromatic, pleasant. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Queijo do Pico at 20 to 30 days.

Can You Substitute Époisses Cheese for Queijo do Pico?

In most recipes, Époisses Cheese and Queijo do Pico can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Queijo do Pico brings creamy, salty notes.

Which Is Better, Époisses Cheese or Queijo do Pico?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Époisses Cheese. For a soft profile, Queijo do Pico is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Queijo do Pico fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Époisses Cheese the same as Queijo do Pico?

No, they're distinct cheeses. Époisses Cheese originates in France, while Queijo do Pico comes from Portugal. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Queijo do Pico 20 to 30 days.

Is Époisses Cheese similar to Queijo do Pico?

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

Can I substitute Époisses Cheese for Queijo do Pico?

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

Does Époisses Cheese taste like Queijo do Pico?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Queijo do Pico is creamy, salty. Aromas also diverge. Époisses Cheese leans undergrowth, and Queijo do Pico is closer to aromatic, 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 Queijo do Pico made of?

Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.

Which should I choose, Époisses Cheese or Queijo do Pico?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Queijo do Pico is soft.