Époisses Cheese vs Robiola Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Époisses Cheese (France), Robiola Cheese (Italy)
• Milk type: Époisses Cheese (Cow's Milk), Robiola Cheese (cow, goat, sheep)
• Texture: Époisses Cheese (Soft and creamy), Robiola Cheese (soft-ripened, creamy)
• Rind: Époisses Cheese (Washed-rind), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Robiola Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Robiola Cheese brings tangy, mildly sour character. On the nose, Époisses Cheese offers undergrowth, contrasted with Robiola Cheese's mild, no ammonia. 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 Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Époisses Cheese for Robiola Cheese?

Époisses Cheese can stand in for Robiola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Époisses Cheese or Robiola 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 soft-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Époisses Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Robiola Cheese comes from Italy. Époisses Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Époisses Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Époisses Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Époisses Cheese taste like Robiola Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Époisses Cheese leans undergrowth, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Époisses Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Robiola Cheese is soft-ripened, creamy.