Époisses Cheese vs Romano Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Romano Cheese is hard 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 Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

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

• Origin: Époisses Cheese (France), Romano Cheese (Italy)
• Milk type: Époisses Cheese (Cow's Milk), Romano Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Époisses Cheese (raw or pasteurized), Romano Cheese (pasteurized or unpasteurized)
• Texture: Époisses Cheese (Soft and creamy), Romano Cheese (hard)
• Rind: Époisses Cheese (Washed-rind), Romano Cheese (natural)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Romano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Romano Cheese brings mild, sharp, tangy character. On the nose, Époisses Cheese offers undergrowth, contrasted with Romano Cheese's strong. 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 Romano Cheese leans toward salty.

Can You Substitute Époisses Cheese for Romano Cheese?

Époisses Cheese can stand in for Romano 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 hard. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Époisses Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Époisses Cheese the same as Romano Cheese?

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

Is Époisses Cheese similar to Romano Cheese?

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

Can I substitute Époisses Cheese for Romano Cheese?

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

Does Époisses Cheese taste like Romano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Époisses Cheese leans undergrowth, and Romano Cheese is closer to strong.

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 Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Époisses Cheese or Romano Cheese?

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