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Époisses Cheese vs Romano Cheese
Époisses Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Époisses Cheese and Romano Cheese, including:
- "What is the difference between Époisses Cheese and Romano Cheese?"
- "Is Époisses Cheese and Romano Cheese the same?"
- "How does Époisses Cheese compare to Romano Cheese cheese?"
- "How does the taste of Époisses Cheese compare to Romano Cheese?"
- "Is Époisses Cheese or Romano Cheese better?"
Époisses Cheese Overview
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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Époisses Cheese comes from France. Romano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Époisses Cheese has a PDO (1996), AOC (1991). Romano is not a protected cheese.
Milk Type and Treatment
Époisses Cheese is made with cow milk. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Époisses's texture can be described as "soft and creamy". Romano's texture can be described as "hard".
Taste and Aroma
Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".
Appearance and Aging
Époisses Cheese's appearance is colored orange ivory to brick red , is available in small and large sizes and is aged minimum of 28 days . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Époisses Cheese's rind is described as washed-rind . Romano Cheese's rind is described as natural .
Ranking
Époisses is ranked #30 out of 996 types based on community views. Romano is ranked #179 out of 996 types based on community views.
Pairing Comparison
| Époisses | Romano | |
|---|---|---|
| Best Pairings | Burgundy Red | No pairings listed. |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Époisses and Romano pages.
Side-by-Side Comparison Table
| Époisses Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Not Specified |
| Certification | PDO (1996), AOC (1991) | Not Specified |
| Milk Type | Cow's Milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Not Specified | Pasteurized or unpasteurized |
| Rind | Washed-rind | Natural |
| Texture | Soft and creamy | Hard |
| Taste | Subtle, fruity, distinctive, balanced | Mild, sharp, tangy |
| Aroma | Undergrowth | Strong |
| Colors | Orange ivory to brick red | Pale yellow |
| Forms | Small and large sizes | Not Specified |
| Age | Minimum of 28 days | Not Specified |
Which One Should You Choose?
If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a hard consistency, Romano might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
