Brie Cheese vs Pérail Cheese

Brie Cheese is a soft cow-milk cheese from France, while Pérail Cheese is soft and made from sheep 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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Brie Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Brie Cheese (Soft), Pérail Cheese (soft)
• Rind: Brie Cheese (Bloomy), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Pérail Cheese (2 to 8 weeks)
• Taste: Brie Cheese (Nutty, Mushroom), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Pérail Cheese?

Brie Cheese reads as nutty, mushroom, while Pérail Cheese brings distinctly sheepy in older cheeses character. 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 Pérail Cheese at 2 to 8 weeks.

Can You Substitute Brie Cheese for Pérail Cheese?

Brie Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft. Flavor-wise, Brie Cheese reads as nutty, mushroom while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Brie Cheese or Pérail 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 profile, Pérail Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Brie Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Brie Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Pérail Cheese 2 to 8 weeks.

Is Brie Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brie Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does Brie Cheese taste like Pérail Cheese?

Brie Cheese reads as nutty, mushroom, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Brie Cheese or Pérail Cheese?

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