Blue Cheese vs Brillat-Savarin Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Brillat-Savarin Cheese is semisoft and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

What's the Difference Between Blue Cheese and Brillat-Savarin Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Brillat-Savarin Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Brillat-Savarin Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Brillat-Savarin Cheese (Semisoft)
• Rind: Blue Cheese (Natural), Brillat-Savarin Cheese (White and fluffy P. candidum)
• Aging: Blue Cheese (Typically aged 2-6 months), Brillat-Savarin Cheese (1 to 2 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Brillat-Savarin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brillat-Savarin Cheese brings luxurious, tangy, sour, mushroomy softened butter character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Brillat-Savarin Cheese's milky. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Brillat-Savarin Cheese leans toward luscious, creamy, faintly sour. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Brillat-Savarin Cheese at 1 to 2 weeks.

Can You Substitute Blue Cheese for Brillat-Savarin Cheese?

Blue Cheese can stand in for Brillat-Savarin Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semisoft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Brillat-Savarin Cheese brings luxurious, tangy, sour, mushroomy softened butter notes.

Which Is Better, Blue Cheese or Brillat-Savarin Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semisoft profile, Brillat-Savarin Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Brillat-Savarin Cheese fits dishes calling for luxurious, tangy, sour, mushroomy softened butter.

Frequently Asked Questions

Is Blue Cheese the same as Brillat-Savarin Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Brillat-Savarin Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Brillat-Savarin Cheese 1 to 2 weeks.

Is Blue Cheese similar to Brillat-Savarin Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Brillat-Savarin Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Brillat-Savarin Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brillat-Savarin Cheese is luxurious, tangy, sour, mushroomy softened butter. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Brillat-Savarin Cheese is closer to milky.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. It originates in France.

Which should I choose, Blue Cheese or Brillat-Savarin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Brillat-Savarin Cheese is semisoft.