Époisses Cheese vs Selles-sur-Cher Cheese
Époisses Cheese
Selles-sur-Cher Cheese
Époisses Cheese is a soft, creamy cow-milk cheese from France, while Selles-sur-Cher Cheese is semi-hard and made from goat 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 Selles-sur-Cher Cheese?
Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.
What's the Difference Between Époisses Cheese and Selles-sur-Cher Cheese?
- Milk type: Époisses Cheese (Cow's milk), Selles-sur-Cher Cheese (Goat's milk)
- Milk treatment: Époisses Cheese (raw or pasteurized), Selles-sur-Cher Cheese (unpasteurized)
- Texture: Époisses Cheese (Soft, creamy), Selles-sur-Cher Cheese (Semi-hard)
- Rind: Époisses Cheese (Washed-rind), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
- Aging: Époisses Cheese (Minimum of 28 days), Selles-sur-Cher Cheese (Ten days minimum)
- Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Selles-sur-Cher Cheese (Fresh, hazelnut)
Side-by-Side Comparison
| Époisses Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Auxois And Terre Plaine, Burgundy | Sologne, North-Central France |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw or pasteurized | Unpasteurized |
| Texture | Soft, creamy | Semi-hard |
| Rind | Washed-rind | Ash-coated, light to dark ash |
| Aging | Minimum of 28 days | Ten days minimum |
| Taste | Subtle, fruity, distinctive, balanced | Fresh, hazelnut |
Taste Comparison: Does Époisses Cheese Taste Like Selles-sur-Cher Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Époisses Cheese offers undergrowth, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. 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 Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Selles-sur-Cher Cheese at ten days minimum.
Can You Substitute Époisses Cheese for Selles-sur-Cher Cheese?
Époisses Cheese can stand in for Selles-sur-Cher Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semi-hard. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Selles-sur-Cher Cheese brings fresh, hazelnut notes.
Which Is Better, Époisses Cheese or Selles-sur-Cher 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 semi-hard profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.
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Frequently Asked Questions
Is Époisses Cheese the same as Selles-sur-Cher Cheese?
No, they're distinct cheeses. Époisses Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Selles-sur-Cher Cheese ten days minimum.
Is Époisses Cheese similar to Selles-sur-Cher Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Époisses Cheese for Selles-sur-Cher Cheese?
You can, but expect a shift in richness and milk character.
Does Époisses Cheese taste like Selles-sur-Cher Cheese?
Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Époisses Cheese leans undergrowth, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.
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 Selles-sur-Cher Cheese made of?
Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. It originates in France.
Which should I choose, Époisses Cheese or Selles-sur-Cher Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Selles-sur-Cher Cheese is semi-hard.