Brie Cheese vs Fourme de Montbrison Cheese

Brie Cheese is a soft cow-milk cheese from France, while Fourme de Montbrison Cheese is dry, slightly rough 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 Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

What's the Difference Between Brie Cheese and Fourme de Montbrison Cheese?

• Texture: Brie Cheese (Soft), Fourme de Montbrison Cheese (Dry, slightly rough)
• Rind: Brie Cheese (Bloomy), Fourme de Montbrison Cheese (Fine orangey rind)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation)
• Taste: Brie Cheese (Nutty, Mushroom), Fourme de Montbrison Cheese (Mild, refined)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Fourme de Montbrison Cheese?

Brie Cheese reads as nutty, mushroom, while Fourme de Montbrison Cheese brings mild, refined character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Fourme de Montbrison Cheese's mountainous terrain, heather, gentian. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Fourme de Montbrison Cheese leans toward dry texture, discreetly blue-veined, marbled aspect. 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 Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation.

Can You Substitute Brie Cheese for Fourme de Montbrison Cheese?

In most recipes, Brie Cheese and Fourme de Montbrison 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 dry, slightly rough. Flavor-wise, Brie Cheese reads as nutty, mushroom while Fourme de Montbrison Cheese brings mild, refined notes.

Which Is Better, Brie Cheese or Fourme de Montbrison 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 dry, slightly rough profile, Fourme de Montbrison Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Fourme de Montbrison Cheese fits dishes calling for mild, refined.

Frequently Asked Questions

Is Brie Cheese the same as Fourme de Montbrison 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, Fourme de Montbrison Cheese minimum 28 days after renneting, longer for full maturation.

Is Brie Cheese similar to Fourme de Montbrison Cheese?

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

Can I substitute Brie Cheese for Fourme de Montbrison Cheese?

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

Does Brie Cheese taste like Fourme de Montbrison Cheese?

Brie Cheese reads as nutty, mushroom, while Fourme de Montbrison Cheese is mild, refined. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Fourme de Montbrison Cheese is closer to mountainous terrain, heather, gentian.

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 Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.

Which should I choose, Brie Cheese or Fourme de Montbrison Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Fourme de Montbrison Cheese is dry, slightly rough.