Abbaye de Citeaux Cheese vs Brie Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Brie Cheese is soft and made from cow milk, originating in France.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

What's the Difference Between Abbaye de Citeaux Cheese and Brie Cheese?

• Milk treatment: Abbaye de Citeaux Cheese (thermized), Brie Cheese (Raw, Pasteurized)
• Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Brie Cheese (Soft)
• Rind: Abbaye de Citeaux Cheese (washed), Brie Cheese (Bloomy)
• Aging: Abbaye de Citeaux Cheese (three weeks), Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir)
• Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Brie Cheese (Nutty, Mushroom)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Brie Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Brie Cheese brings nutty, mushroom character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Brie Cheese's ammoniated when overripe. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir.

Can You Substitute Abbaye de Citeaux Cheese for Brie Cheese?

In most recipes, Abbaye de Citeaux Cheese and Brie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for soft. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Brie Cheese brings nutty, mushroom notes.

Which Is Better, Abbaye de Citeaux Cheese or Brie Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a soft profile, Brie Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Brie Cheese fits dishes calling for nutty, mushroom.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Brie Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Brie Cheese at least 4 to 5 weeks; several months to a year for brie noir.

Is Abbaye de Citeaux Cheese similar to Brie Cheese?

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

Can I substitute Abbaye de Citeaux Cheese for Brie Cheese?

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

Does Abbaye de Citeaux Cheese taste like Brie Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Brie Cheese is nutty, mushroom. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Brie Cheese is closer to ammoniated when overripe.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

Which should I choose, Abbaye de Citeaux Cheese or Brie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Brie Cheese is soft.