Brie Cheese vs Brillat-Savarin Cheese
Brie Cheese
Brillat-Savarin Cheese
Brie Cheese is a soft cow-milk cheese from France, while Brillat-Savarin Cheese is semisoft 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 Brillat-Savarin Cheese?
Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.
What's the Difference Between Brie Cheese and Brillat-Savarin Cheese?
- Milk treatment: Brie Cheese (Raw, Pasteurized), Brillat-Savarin Cheese (pasteurized)
- Texture: Brie Cheese (Soft), Brillat-Savarin Cheese (Semisoft)
- Rind: Brie Cheese (Bloomy), Brillat-Savarin Cheese (White and fluffy P. candidum)
- Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Brillat-Savarin Cheese (1 to 2 weeks)
- Taste: Brie Cheese (Nutty, Mushroom), Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter)
Side-by-Side Comparison
| Brie Cheese | Brillat-Savarin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Brie | Normandy And Burgundy, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | Pasteurized |
| Texture | Soft | Semisoft |
| Rind | Bloomy | White and fluffy P. candidum |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | 1 to 2 weeks |
| Taste | Nutty, Mushroom | Luxurious, tangy, sour, mushroomy softened butter |
Taste Comparison: Does Brie Cheese Taste Like Brillat-Savarin Cheese?
Brie Cheese reads as nutty, mushroom, while Brillat-Savarin Cheese brings luxurious, tangy, sour, mushroomy softened butter character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Brillat-Savarin Cheese's milky. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Brillat-Savarin Cheese leans toward luscious, creamy, faintly sour. 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 Brillat-Savarin Cheese at 1 to 2 weeks.
Can You Substitute Brie Cheese for Brillat-Savarin Cheese?
In most recipes, Brie Cheese and Brillat-Savarin 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 semisoft. Flavor-wise, Brie Cheese reads as nutty, mushroom while Brillat-Savarin Cheese brings luxurious, tangy, sour, mushroomy softened butter notes.
Which Is Better, Brie Cheese or Brillat-Savarin 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 Cheese. For a semisoft profile, Brillat-Savarin Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Brillat-Savarin Cheese fits dishes calling for luxurious, tangy, sour, mushroomy softened butter.
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Frequently Asked Questions
Is Brie Cheese the same as Brillat-Savarin 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, Brillat-Savarin Cheese 1 to 2 weeks.
Is Brie Cheese similar to Brillat-Savarin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brie Cheese for Brillat-Savarin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brie Cheese taste like Brillat-Savarin Cheese?
Brie Cheese reads as nutty, mushroom, while Brillat-Savarin Cheese is luxurious, tangy, sour, mushroomy softened butter. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Brillat-Savarin Cheese is closer to milky.
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 Brillat-Savarin Cheese made of?
Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. It originates in France.
Which should I choose, Brie Cheese or Brillat-Savarin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Brillat-Savarin Cheese is semisoft.