Époisses Cheese vs Rollot Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Rollot Cheese is soft 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 Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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

• Texture: Époisses Cheese (Soft, creamy), Rollot Cheese (Soft)
• Rind: Époisses Cheese (Washed-rind), Rollot Cheese (washed)
• Aging: Époisses Cheese (Minimum of 28 days), Rollot Cheese (3 to 6 weeks)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Rollot Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Rollot Cheese brings salty, spicy, strong character. On the nose, Époisses Cheese offers undergrowth, contrasted with Rollot Cheese's fruity, yeasty. 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 Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Rollot Cheese at 3 to 6 weeks.

Can You Substitute Époisses Cheese for Rollot Cheese?

In most recipes, Époisses Cheese and Rollot Cheese 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 Rollot Cheese brings salty, spicy, strong notes.

Which Is Better, Époisses Cheese or Rollot Cheese?

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, Rollot Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.

Frequently Asked Questions

Is Époisses Cheese the same as Rollot Cheese?

No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Rollot Cheese 3 to 6 weeks.

Is Époisses Cheese similar to Rollot Cheese?

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

Can I substitute Époisses Cheese for Rollot Cheese?

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

Does Époisses Cheese taste like Rollot Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Époisses Cheese leans undergrowth, and Rollot Cheese is closer to fruity, yeasty.

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 Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Époisses Cheese or Rollot Cheese?

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