Brie de Meaux Cheese vs Geitost Cheese

Brie de Meaux Cheese is a soft cow-milk cheese from France, while Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.

What Is Brie de Meaux Cheese?

Brie de Meaux is a soft cheese made from raw cow's milk in the Brie region of France, an AOC product since 1980. Wheels run 36 to 37 cm (14 to 14+1/2 in) across, with a delicate white rind and a straw-yellow, creamy interior.

What Is Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

What's the Difference Between Brie de Meaux Cheese and Geitost Cheese?

• Origin: Brie de Meaux Cheese (France), Geitost Cheese (Norway)
• Milk type: Brie de Meaux Cheese (cow's milk), Geitost Cheese (cow's and goat's milk)
• Texture: Brie de Meaux Cheese (Soft), Geitost Cheese (semi-hard, whey)
• Rind: Brie de Meaux Cheese (White mold), Geitost Cheese (natural)
• Aging: Brie de Meaux Cheese (Minimum of 4 weeks), Geitost Cheese (not aged)
• Taste: Brie de Meaux Cheese (Cream, butter, hazelnuts), Geitost Cheese (burnt caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Brie de Meaux Cheese Taste Like Geitost Cheese?

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Geitost Cheese brings burnt caramel, sweet character. On the nose, Brie de Meaux Cheese offers buttery, sweet, contrasted with Geitost Cheese's caramel. More specifically, Brie de Meaux Cheese shows delicate aromas of cream, butter, and hazelnuts, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. Aging plays into this as well. Brie de Meaux Cheese at minimum of 4 weeks develops a different profile than Geitost Cheese at not aged.

Can You Substitute Brie de Meaux Cheese for Geitost Cheese?

Brie de Meaux Cheese can stand in for Geitost Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, whey. Flavor-wise, Brie de Meaux Cheese reads as cream, butter, hazelnuts while Geitost Cheese brings burnt caramel, sweet notes.

Which Is Better, Brie de Meaux Cheese or Geitost Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie de Meaux Cheese. For a semi-hard, whey profile, Geitost Cheese is the better fit. Flavor-wise, Brie de Meaux Cheese suits recipes that want cream, butter, hazelnuts notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.

Frequently Asked Questions

Is Brie de Meaux Cheese the same as Geitost Cheese?

No, they're distinct cheeses. Brie de Meaux Cheese originates in France, while Geitost Cheese comes from Norway. Brie de Meaux Cheese is made from cow milk; Geitost Cheese uses cow and goat. Aging also differs: Brie de Meaux Cheese is typically aged minimum of 4 weeks, Geitost Cheese not aged.

Is Brie de Meaux Cheese similar to Geitost Cheese?

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

Can I substitute Brie de Meaux Cheese for Geitost Cheese?

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

Does Brie de Meaux Cheese taste like Geitost Cheese?

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Geitost Cheese is burnt caramel, sweet. Aromas also diverge. Brie de Meaux Cheese leans buttery, sweet, and Geitost Cheese is closer to caramel.

What is Brie de Meaux Cheese made of?

Brie de Meaux Cheese is made from cow milk (unpasteurized), using bovi rennet. It's typically aged minimum of 4 weeks. It originates in France.

What is Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

Which should I choose, Brie de Meaux Cheese or Geitost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie de Meaux Cheese is soft, while Geitost Cheese is semi-hard, whey.