Brie Cheese vs Saint André Cheese

Brie Cheese is a soft cow-milk cheese from France, while Saint André Cheese is soft, soft-ripened 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 Saint André Cheese?

Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.

What's the Difference Between Brie Cheese and Saint André Cheese?

• Texture: Brie Cheese (Soft), Saint André Cheese (soft, soft-ripened)
• Rind: Brie Cheese (Bloomy), Saint André Cheese (bloomy)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Saint André Cheese (about 30 days)
• Taste: Brie Cheese (Nutty, Mushroom), Saint André Cheese (buttery, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Saint André Cheese?

Brie Cheese reads as nutty, mushroom, while Saint André Cheese brings buttery, tangy character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Saint André Cheese's rich. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. 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 Saint André Cheese at about 30 days.

Can You Substitute Brie Cheese for Saint André Cheese?

In most recipes, Brie Cheese and Saint André 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, soft-ripened. Flavor-wise, Brie Cheese reads as nutty, mushroom while Saint André Cheese brings buttery, tangy notes.

Which Is Better, Brie Cheese or Saint André 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, soft-ripened profile, Saint André Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Saint André Cheese fits dishes calling for buttery, tangy.

Frequently Asked Questions

Is Brie Cheese the same as Saint André 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, Saint André Cheese about 30 days.

Is Brie Cheese similar to Saint André Cheese?

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

Can I substitute Brie Cheese for Saint André Cheese?

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

Does Brie Cheese taste like Saint André Cheese?

Brie Cheese reads as nutty, mushroom, while Saint André Cheese is buttery, tangy. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Saint André Cheese is closer to rich.

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 Saint André Cheese made of?

Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.

Which should I choose, Brie Cheese or Saint André Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Saint André Cheese is soft, soft-ripened.