Brie Cheese vs Vacherin Cheese
Brie Cheese is a soft cow-milk cheese from France, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
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 Vacherin Cheese?
Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.
What's the Difference Between Brie Cheese and Vacherin Cheese?
- Origin: Brie Cheese (France), Vacherin Cheese (France and Switzerland)
- Milk treatment: Brie Cheese (Raw, Pasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
- Texture: Brie Cheese (Soft), Vacherin Cheese (soft, artisan)
- Rind: Brie Cheese (Bloomy), Vacherin Cheese (washed)
- Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
- Taste: Brie Cheese (Nutty, Mushroom), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Brie Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Brie | Jura |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs) |
| Texture | Soft | Soft, artisan |
| Rind | Bloomy | Washed |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | Vacherin Fribourgeois: 6 to 25 weeks depending on variety |
| Taste | Nutty, Mushroom | Smooth |
Taste Comparison: Does Brie Cheese Taste Like Vacherin Cheese?
Brie Cheese reads as nutty, mushroom, while Vacherin Cheese brings smooth character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Vacherin Cheese's rich. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. 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 Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.
Can You Substitute Brie Cheese for Vacherin Cheese?
In most recipes, Brie Cheese and Vacherin 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 Vacherin Cheese brings smooth notes.
Which Is Better, Brie Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Vacherin Cheese fits dishes calling for smooth.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brie Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Brie Cheese originates in France, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.
Is Brie Cheese similar to Vacherin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brie Cheese for Vacherin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brie Cheese taste like Vacherin Cheese?
Brie Cheese reads as nutty, mushroom, while Vacherin Cheese is smooth. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Vacherin 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 Vacherin Cheese made of?
Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.
Which should I choose, Brie Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Vacherin Cheese is soft, artisan.