Époisses Cheese vs 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 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Époisses Cheese (raw or pasteurized), Reblochon Cheese (Raw)
• 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

Taste Comparison: Does Époisses Cheese Taste Like Reblochon Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Reblochon Cheese brings creamy, nutty character. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 (raw or pasteurized). 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.