Époisses Cheese vs Reblochon Cheese
Époisses Cheese
Reblochon Cheese
Époisses Cheese is a soft and creamy cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Époisses Cheese?
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.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Époisses Cheese and Reblochon Cheese?
- Texture: Époisses Cheese (Soft and creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Époisses Cheese (Washed-rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Époisses Cheese (Minimum of 28 days), Reblochon Cheese (3 to 4 months)
- Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Époisses Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Haute-Savoie And Savoie |
| Milk Type | Cow's Milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft and creamy | Ivory-colored, creamy and supple |
| Rind | Washed-rind | Yellow-orange covered with a thin white mold |
| Aging | Minimum of 28 days | 3 to 4 months |
| Taste | Subtle, fruity, distinctive, balanced | Creamy, nutty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Époisses Cheese | Reblochon Cheese | |
|---|---|---|
| Best Pairings | Burgundy Red | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Époisses Cheese and Reblochon Cheese
Époisses Cheese
Reblochon Cheese
Taste Comparison: Does Époisses Cheese Taste Like Reblochon Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Époisses Cheese for Reblochon Cheese?
In most recipes, Époisses Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Époisses Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Époisses Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Reblochon Cheese 3 to 4 months.
Is Époisses Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Époisses Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Époisses Cheese taste like Reblochon Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Reblochon Cheese is creamy, nutty.
What is Époisses Cheese made of?
Époisses Cheese is made from cow milk. It's typically aged minimum of 28 days. It originates in France.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Époisses Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Époisses Cheese and Reblochon Cheese.