Brie de Meaux Cheese vs Metsovone Cheese

Q: Is Brie de Meaux Cheese the same as Metsovone Cheese?

No. Brie de Meaux Cheese and Metsovone Cheese are distinct cheeses from France and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brie de Meaux Cheese for Metsovone Cheese?

In most recipes you can swap Brie de Meaux Cheese for Metsovone Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brie de Meaux Cheese or Metsovone Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brie de Meaux Cheese

Metsovone Cheese

Brie de Meaux Cheese is a soft cow-milk cheese from France, while Metsovone Cheese is semihard to hard and made from cow, goat, or sheep milk, originating in Greece.

What Is Brie de Meaux Cheese?

Brie de Meaux is a variety of Brie that is considered one of the finest cheeses in the world, holding AOC designation. It features a more complex flavor profile than regular Brie, including a rich, creamy interior with flavors of mushrooms, almonds, and truffles. Its rind is bloomy and edible, contributing a rustic, earthy note to its taste.

What Is Metsovone Cheese?

Metsovone is a smoked, semi-hard cheese from Metsovo in the Pindus mountains of Greece. Made from cow's milk or a mix of cow and sheep or goat milk, it is one of the few Greek cheeses that is smoked, giving it a distinctive flavor that is nutty and buttery with smokey undertones.

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

Origin: Brie de Meaux Cheese (France), Metsovone Cheese (Greece)
Milk type: Brie de Meaux Cheese (cow's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
Milk treatment: Brie de Meaux Cheese (unpasteurized), Metsovone Cheese (Smoked)
Texture: Brie de Meaux Cheese (Soft), Metsovone Cheese (Semihard to hard)
Rind: Brie de Meaux Cheese (White mold), Metsovone Cheese (Waxed)
Aging: Brie de Meaux Cheese (Minimum of 4 weeks), Metsovone Cheese (3 months)
Taste: Brie de Meaux Cheese (Cream, butter, hazelnuts), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

	Brie de Meaux Cheese	Metsovone Cheese
Country of Origin	France	Greece
Specific Origin	Meaux	Metsovo, Epirus
Milk Type	Cow's milk	Cow's milk, Ewe's or Goat's milk
Milk Treatment	Unpasteurized	Smoked
Texture	Soft	Semihard to hard
Rind	White mold	Waxed
Aging	Minimum of 4 weeks	3 months
Taste	Cream, butter, hazelnuts	Slightly salty and piquant

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

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Brie de Meaux Cheese offers buttery, sweet, contrasted with Metsovone Cheese's natural smoke. More specifically, Brie de Meaux Cheese shows delicate aromas of cream, butter, and hazelnuts, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Brie de Meaux Cheese at minimum of 4 weeks develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Brie de Meaux Cheese for Metsovone Cheese?

Brie de Meaux Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Brie de Meaux Cheese reads as cream, butter, hazelnuts while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Brie de Meaux Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Brie de Meaux Cheese suits recipes that want cream, butter, hazelnuts notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Which is your favorite?

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Frequently Asked Questions

Is Brie de Meaux Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. Brie de Meaux Cheese originates in France, while Metsovone Cheese comes from Greece. Brie de Meaux Cheese is made from cow milk; Metsovone Cheese uses cow, goat, or sheep. Aging also differs: Brie de Meaux Cheese is typically aged minimum of 4 weeks, Metsovone Cheese 3 months.

Is Brie de Meaux Cheese similar to Metsovone Cheese?

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

Can I substitute Brie de Meaux Cheese for Metsovone Cheese?

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

Does Brie de Meaux Cheese taste like Metsovone Cheese?

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Brie de Meaux Cheese leans buttery, sweet, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Brie de Meaux Cheese is soft, while Metsovone Cheese is semihard to hard.