Brie Cheese vs Livarot Cheese

Brie Cheese is a soft cow-milk cheese from France, while Livarot Cheese is chewy, melts in the mouth 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 Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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

• Texture: Brie Cheese (Soft), Livarot Cheese (Chewy, Melts in the mouth)
• Rind: Brie Cheese (Bloomy), Livarot Cheese (Sticky, Orangey)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Livarot Cheese (21 days)
• Taste: Brie Cheese (Nutty, Mushroom), Livarot Cheese (Pungent)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Livarot Cheese?

Brie Cheese reads as nutty, mushroom, while Livarot Cheese brings pungent character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Livarot Cheese's pungent animalian. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. 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 Livarot Cheese at 21 days.

Can You Substitute Brie Cheese for Livarot Cheese?

In most recipes, Brie Cheese and Livarot 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 chewy, melts in the mouth. Flavor-wise, Brie Cheese reads as nutty, mushroom while Livarot Cheese brings pungent notes.

Which Is Better, Brie Cheese or Livarot 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 chewy, melts in the mouth profile, Livarot Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is Brie Cheese the same as Livarot 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, Livarot Cheese 21 days.

Is Brie Cheese similar to Livarot Cheese?

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

Can I substitute Brie Cheese for Livarot Cheese?

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

Does Brie Cheese taste like Livarot Cheese?

Brie Cheese reads as nutty, mushroom, while Livarot Cheese is pungent. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Livarot Cheese is closer to pungent animalian.

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 Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, Brie Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Livarot Cheese is chewy, melts in the mouth.