Époisses Cheese vs Roquefort Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Époisses Cheese (Cow's Milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Époisses Cheese (raw or pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Époisses Cheese (Soft and creamy), Roquefort Cheese (Moist, very creamy)
• Rind: Époisses Cheese (Washed-rind), Roquefort Cheese (none)
• Aging: Époisses Cheese (Minimum of 28 days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Roquefort Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Roquefort Cheese brings mild to strong character. On the nose, Époisses Cheese offers undergrowth, contrasted with Roquefort Cheese's sweet. 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 Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Époisses Cheese for Roquefort Cheese?

Époisses Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Roquefort Cheese brings mild to strong notes.

Which Is Better, Époisses Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Époisses Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Époisses Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Époisses Cheese similar to Roquefort Cheese?

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

Can I substitute Époisses Cheese for Roquefort Cheese?

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

Does Époisses Cheese taste like Roquefort Cheese?

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

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Époisses Cheese or Roquefort Cheese?

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