Brie de Meaux Cheese vs Romano Cheese

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

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 Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

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

• Origin: Brie de Meaux Cheese (France), Romano Cheese (Italy)
• Milk type: Brie de Meaux Cheese (Cow's milk), Romano Cheese (Cow's, goat's or sheep's milk)
• Milk treatment: Brie de Meaux Cheese (unpasteurized), Romano Cheese (pasteurized or unpasteurized)
• Texture: Brie de Meaux Cheese (Soft), Romano Cheese (Hard)
• Rind: Brie de Meaux Cheese (White mold), Romano Cheese (natural)
• Taste: Brie de Meaux Cheese (Cream, butter, hazelnuts), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

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

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Romano Cheese brings mild, sharp, tangy character. On the nose, Brie de Meaux Cheese offers buttery, sweet, contrasted with Romano Cheese's strong. More specifically, Brie de Meaux Cheese shows delicate aromas of cream, butter, and hazelnuts, while Romano Cheese leans toward salty.

Can You Substitute Brie de Meaux Cheese for Romano Cheese?

Brie de Meaux Cheese can stand in for Romano 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 hard. Flavor-wise, Brie de Meaux Cheese reads as cream, butter, hazelnuts while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Brie de Meaux Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Brie de Meaux Cheese suits recipes that want cream, butter, hazelnuts notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Brie de Meaux Cheese the same as Romano Cheese?

No, they're distinct cheeses. Brie de Meaux Cheese originates in France, while Romano Cheese comes from Italy. Brie de Meaux Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.

Is Brie de Meaux Cheese similar to Romano Cheese?

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

Can I substitute Brie de Meaux Cheese for Romano Cheese?

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

Does Brie de Meaux Cheese taste like Romano Cheese?

Brie de Meaux Cheese reads as cream, butter, hazelnuts, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Brie de Meaux Cheese leans buttery, sweet, and Romano Cheese is closer to strong.

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 Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

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

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