Brie Cheese vs Brie de Melun Cheese

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

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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's the Difference Between Brie Cheese and Brie de Melun Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Brie de Melun Cheese (unpasteurized)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Brie de Melun Cheese (at least four or five weeks)
• Taste: Brie Cheese (Nutty, Mushroom), Brie de Melun Cheese (salty, sharp, sour, strong)

Side-by-Side Comparison

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

Brie Cheese reads as nutty, mushroom, while Brie de Melun Cheese brings salty, sharp, sour, strong character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Brie de Melun Cheese's grassy, musty. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Brie de Melun Cheese leans toward creamy, nutty, mushroom-like, slightly acidic. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Brie de Melun Cheese at at least four or five weeks.

Can You Substitute Brie Cheese for Brie de Melun Cheese?

In most recipes, Brie Cheese and Brie de Melun Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Brie Cheese reads as nutty, mushroom while Brie de Melun Cheese brings salty, sharp, sour, strong notes.

Which Is Better, Brie Cheese or Brie de Melun Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Brie de Melun Cheese fits dishes calling for salty, sharp, sour, strong.

Frequently Asked Questions

Is Brie Cheese the same as Brie de Melun Cheese?

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Brie de Melun Cheese at least four or five weeks.

Is Brie Cheese similar to Brie de Melun Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Brie Cheese for Brie de Melun Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Brie Cheese taste like Brie de Melun Cheese?

Brie Cheese reads as nutty, mushroom, while Brie de Melun Cheese is salty, sharp, sour, strong. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Brie de Melun Cheese is closer to grassy, musty.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

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.

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

It depends on the dish. The table above is the fastest way to decide based on your recipe.