Brillat-Savarin Cheese vs Cheddar Cheese

Q: Is Brillat-Savarin Cheese the same as Cheddar Cheese?

No. Brillat-Savarin Cheese and Cheddar Cheese are distinct cheeses from France and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brillat-Savarin Cheese for Cheddar Cheese?

In most recipes you can swap Brillat-Savarin Cheese for Cheddar Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Brillat-Savarin Cheese or Cheddar Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brillat-Savarin Cheese

Cheddar Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

What Is Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

What's the Difference Between Brillat-Savarin Cheese and Cheddar Cheese?

Origin: Brillat-Savarin Cheese (France), Cheddar Cheese (England)
Milk treatment: Brillat-Savarin Cheese (pasteurized), Cheddar Cheese (Raw, Thermized, Pasteurized)
Texture: Brillat-Savarin Cheese (Semisoft), Cheddar Cheese (Varies (rubbery to friable and crystalline))
Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
Aging: Brillat-Savarin Cheese (1 to 2 weeks), Cheddar Cheese (A few months to several years)
Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Brillat-Savarin Cheese	Cheddar Cheese
Country of Origin	France	England
Specific Origin	Normandy And Burgundy, France	Southwest (Somerset, Gloucester)
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw, Thermized, Pasteurized
Texture	Semisoft	Varies (rubbery to friable and crystalline)
Rind	White and fluffy P. candidum	Varies (natural, cloth, wax, plastic)
Aging	1 to 2 weeks	A few months to several years
Taste	Luxurious, tangy, sour, mushroomy softened butter	Mild to sharp, buttery to brothy and savory

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Cheddar Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Brillat-Savarin Cheese for Cheddar Cheese?

In most recipes, Brillat-Savarin Cheese and Cheddar Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Brillat-Savarin Cheese or Cheddar Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

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Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Cheddar Cheese comes from England. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Cheddar Cheese a few months to several years.

Is Brillat-Savarin Cheese similar to Cheddar Cheese?

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

Can I substitute Brillat-Savarin Cheese for Cheddar Cheese?

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

Does Brillat-Savarin Cheese taste like Cheddar Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. It originates in France.

What is Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Brillat-Savarin Cheese or Cheddar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Cheddar Cheese is varies (rubbery to friable and crystalline).