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 |