Brie Cheese vs Rollot Cheese

Brie Cheese is a soft cow-milk cheese from France, while Rollot Cheese is semi-soft 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 Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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

• Texture: Brie Cheese (Soft), Rollot Cheese (semi-soft)
• Rind: Brie Cheese (Bloomy), Rollot Cheese (washed)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Rollot Cheese (3 to 6 weeks)
• Taste: Brie Cheese (Nutty, Mushroom), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Rollot Cheese?

Brie Cheese reads as nutty, mushroom, while Rollot Cheese brings salty, spicy, strong character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Rollot Cheese's fruity, yeasty. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. 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 Rollot Cheese at 3 to 6 weeks.

Can You Substitute Brie Cheese for Rollot Cheese?

In most recipes, Brie Cheese and Rollot 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 semi-soft. Flavor-wise, Brie Cheese reads as nutty, mushroom while Rollot Cheese brings salty, spicy, strong notes.

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

Frequently Asked Questions

Is Brie Cheese the same as Rollot 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, Rollot Cheese 3 to 6 weeks.

Is Brie Cheese similar to Rollot Cheese?

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

Can I substitute Brie Cheese for Rollot Cheese?

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

Does Brie Cheese taste like Rollot Cheese?

Brie Cheese reads as nutty, mushroom, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Rollot Cheese is closer to fruity, yeasty.

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 Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Brie Cheese or Rollot Cheese?

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