Brie Cheese vs Herve Cheese

Brie Cheese is a soft cow-milk cheese from France, while Herve Cheese is soft, artisan and made from cow milk, originating in Belgium.

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 Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What's the Difference Between Brie Cheese and Herve Cheese?

• Origin: Brie Cheese (France), Herve Cheese (Belgium)
• Milk treatment: Brie Cheese (Raw, Pasteurized), Herve Cheese (raw)
• Texture: Brie Cheese (Soft), Herve Cheese (soft, artisan)
• Rind: Brie Cheese (Bloomy), Herve Cheese (washed)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Herve Cheese (about 3 months)
• Taste: Brie Cheese (Nutty, Mushroom), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Herve Cheese?

Brie Cheese reads as nutty, mushroom, while Herve Cheese brings smooth, spicy character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Herve Cheese's pungent, strong. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Herve Cheese leans toward sweet when young, spicy with age. 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 Herve Cheese at about 3 months.

Can You Substitute Brie Cheese for Herve Cheese?

In most recipes, Brie Cheese and Herve 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 soft, artisan. Flavor-wise, Brie Cheese reads as nutty, mushroom while Herve Cheese brings smooth, spicy notes.

Which Is Better, Brie Cheese or Herve 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 soft, artisan profile, Herve Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Herve Cheese fits dishes calling for smooth, spicy.

Frequently Asked Questions

Is Brie Cheese the same as Herve Cheese?

No, they're distinct cheeses. Brie Cheese originates in France, while Herve Cheese comes from Belgium. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Herve Cheese about 3 months.

Is Brie Cheese similar to Herve Cheese?

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

Can I substitute Brie Cheese for Herve Cheese?

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

Does Brie Cheese taste like Herve Cheese?

Brie Cheese reads as nutty, mushroom, while Herve Cheese is smooth, spicy. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Herve Cheese is closer to pungent, strong.

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 Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Brie Cheese or Herve Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Herve Cheese is soft, artisan.