Époisses Cheese vs Triple Crème Cheese

Époisses Cheese

Triple Crème Cheese

In this article, we’ll explore the answers to the most common questions about Époisses Cheese and Triple Crème Cheese, including:

  • "What is the difference between Époisses Cheese and Triple Crème Cheese?"
  • "Is Époisses Cheese and Triple Crème Cheese the same?"
  • "How does Époisses Cheese compare to Triple Crème Cheese cheese?"
  • "How does the taste of Époisses Cheese compare to Triple Crème Cheese?"
  • "Is Époisses Cheese or Triple Crème Cheese better?"

Comparing the Two Cheeses

Ranking

Époisses is ranked #65 out of 376 types.

Triple Crème is ranked #41 out of 376 types.

Country of Origin

Époisses Cheese comes from France. Triple Crème Cheese originated from .

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). Triple Crème is not a protected cheese.

Milk Type and Treatment

Époisses Cheese is made with cow milk. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Époisses's texture can be described as "soft and creamy". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of none.

Flavor and Aroma

Époisses Cheese has a subtle, fruity, distinctive, balanced flavor. Époisses's aroma can be described as "undergrowth".

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 .

Rind and Rennet Type

Époisses Cheese's rind is described as washed-rind .

Side-by-Side Comparison Table

Époisses Cheese Triple Crème Cheese
Country of Origin France
Specific Origin Auxois and Terre Plaine, Burgundy France is renowned for creating the style, but variations are now produced worldwide.
Certification PDO (1996), AOC (1991) None
Milk Type Cow's Milk
Fat Content Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Rind Washed-rind
Texture Soft and creamy
Flavor Subtle, fruity, distinctive, balanced
Aroma Undergrowth
Colors Orange ivory to brick red
Forms Small and large sizes
Age Minimum of 28 days

Compare Époisses Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses