Époisses Cheese vs Saint Marcellin Cheese
Époisses Cheese
Saint Marcellin Cheese
Époisses Cheese is a soft and creamy cow-milk cheese from France, while Saint Marcellin Cheese is soft, artisan and made from cow milk, originating in France.
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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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Époisses Cheese and Saint Marcellin Cheese?
- Texture: Époisses Cheese (Soft and creamy), Saint Marcellin Cheese (soft, artisan)
- Aging: Époisses Cheese (Minimum of 28 days), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Époisses Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's Milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | — |
| Texture | Soft and creamy | Soft, artisan |
| Rind | Washed-rind | — |
| Aging | Minimum of 28 days | 2 to 3 weeks |
| Taste | Subtle, fruity, distinctive, balanced | Mild, tangy |
Taste Comparison: Does Époisses Cheese Taste Like Saint Marcellin Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Époisses Cheese for Saint Marcellin Cheese?
In most recipes, Époisses Cheese and Saint Marcellin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for soft, artisan. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Époisses Cheese or Saint Marcellin 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, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
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Frequently Asked Questions
Is Époisses Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Saint Marcellin Cheese 2 to 3 weeks.
Is Époisses Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Époisses Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Époisses Cheese taste like Saint Marcellin Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Époisses Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Saint Marcellin Cheese is soft, artisan.