Brie de Melun Cheese vs Port Salut Cheese

Brie de Melun Cheese is a soft cow-milk cheese from France, while Port Salut Cheese is semi-soft and made from cow milk, originating in France.

What Is Brie de Melun Cheese?

Brie de Melun is a soft unpasteurised cow's milk cheese from the Brie region of France, one of only two bries the French government certifies. It is smaller than Brie de Meaux, with a stronger flavour and a more pungent smell, and has held AOC status since 1980.

What Is Port Salut Cheese?

Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France. Trappist monks developed it in the 19th century, and it is known for its orange rind, its smooth sliceable paste and its mild flavor.

What's the Difference Between Brie de Melun Cheese and Port Salut Cheese?

• Milk treatment: Brie de Melun Cheese (unpasteurized), Port Salut Cheese (pasteurized)
• Texture: Brie de Melun Cheese (Soft), Port Salut Cheese (Semi-soft)
• Rind: Brie de Melun Cheese (Bloomy), Port Salut Cheese (washed)
• Taste: Brie de Melun Cheese (salty, sharp, sour, strong), Port Salut Cheese (acidic, mellow)

Side-by-Side Comparison

Taste Comparison: Does Brie de Melun Cheese Taste Like Port Salut Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Port Salut Cheese brings acidic, mellow character. On the nose, Brie de Melun Cheese offers grassy, musty, contrasted with Port Salut Cheese's strong, increasing with age. More specifically, Brie de Melun Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Port Salut Cheese leans toward mild, with the strength of a mature cheese showing in the smell rather than the taste.

Can You Substitute Brie de Melun Cheese for Port Salut Cheese?

In most recipes, Brie de Melun Cheese and Port Salut Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Brie de Melun Cheese reads as salty, sharp, sour, strong while Port Salut Cheese brings acidic, mellow notes.

Which Is Better, Brie de Melun Cheese or Port Salut 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 Melun Cheese. For a semi-soft profile, Port Salut Cheese is the better fit. Flavor-wise, Brie de Melun Cheese suits recipes that want salty, sharp, sour, strong notes, while Port Salut Cheese fits dishes calling for acidic, mellow.

Frequently Asked Questions

Is Brie de Melun Cheese the same as Port Salut Cheese?

No, they're distinct cheeses.

Is Brie de Melun Cheese similar to Port Salut Cheese?

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

Can I substitute Brie de Melun Cheese for Port Salut Cheese?

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

Does Brie de Melun Cheese taste like Port Salut Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Port Salut Cheese is acidic, mellow. Aromas also diverge. Brie de Melun Cheese leans grassy, musty, and Port Salut Cheese is closer to strong, increasing with age.

What is Brie de Melun Cheese made of?

Brie de Melun Cheese is made from cow milk (unpasteurized). It's typically aged at least four or five weeks. It originates in France.

What is Port Salut Cheese made of?

Port Salut Cheese is made from cow milk (pasteurized). It originates in France.

Which should I choose, Brie de Melun Cheese or Port Salut Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie de Melun Cheese is soft, while Port Salut Cheese is semi-soft.