Époisses Cheese vs Vacherin Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Vacherin Cheese is soft and made from cow milk, originating in France and Switzerland.

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 Vacherin Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

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

• Origin: Époisses Cheese (France), Vacherin Cheese (France and Switzerland)
• Milk treatment: Époisses Cheese (raw or pasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
• Texture: Époisses Cheese (Soft, creamy), Vacherin Cheese (Soft)
• Rind: Époisses Cheese (Washed-rind), Vacherin Cheese (washed)
• Aging: Époisses Cheese (Minimum of 28 days), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Vacherin Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Vacherin Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Vacherin Cheese brings smooth character. On the nose, Époisses Cheese offers undergrowth, contrasted with Vacherin Cheese's rich. 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 Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute Époisses Cheese for Vacherin Cheese?

In most recipes, Époisses Cheese and Vacherin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Vacherin Cheese brings smooth notes.

Which Is Better, Époisses Cheese or Vacherin 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 soft profile, Vacherin Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Vacherin Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Époisses Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is Époisses Cheese similar to Vacherin Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Époisses Cheese for Vacherin Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Époisses Cheese taste like Vacherin Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Vacherin Cheese is smooth. Aromas also diverge. Époisses Cheese leans undergrowth, and Vacherin Cheese is closer to rich.

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 Vacherin Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Époisses Cheese or Vacherin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Vacherin Cheese is soft.