Brillat-Savarin Cheese vs Edam Cheese
Brillat-Savarin Cheese
Edam Cheese
Brillat-Savarin Cheese is a soft cow-milk cheese from France, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.
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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 Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
What's the Difference Between Brillat-Savarin Cheese and Edam Cheese?
- Origin: Brillat-Savarin Cheese (France), Edam Cheese (Netherlands)
- Texture: Brillat-Savarin Cheese (Soft), Edam Cheese (Semi-hard, elastic)
- Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Edam Cheese (Smooth, waxed)
- Aging: Brillat-Savarin Cheese (1 to 2 weeks), Edam Cheese (3 months to longer)
- Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Edam Cheese (Sweet, milky, nutty, buttery)
Side-by-Side Comparison
| Brillat-Savarin Cheese | Edam Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | Normandy And Burgundy, France | North Of Holland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft | Semi-hard, elastic |
| Rind | White and fluffy P. candidum | Smooth, waxed |
| Aging | 1 to 2 weeks | 3 months to longer |
| Taste | Luxurious, tangy, sour, mushroomy softened butter | Sweet, milky, nutty, buttery |
Taste Comparison: Does Brillat-Savarin Cheese Taste Like Edam Cheese?
Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Edam Cheese's almost no smell when young. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Edam Cheese at 3 months to longer.
Can You Substitute Brillat-Savarin Cheese for Edam Cheese?
In most recipes, Brillat-Savarin Cheese and Edam 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-hard, elastic. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Edam Cheese brings sweet, milky, nutty, buttery notes.
Which Is Better, Brillat-Savarin Cheese or Edam Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brillat-Savarin Cheese. For a semi-hard, elastic profile, Edam Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.
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Frequently Asked Questions
Is Brillat-Savarin Cheese the same as Edam Cheese?
No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Edam Cheese comes from Netherlands. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Edam Cheese 3 months to longer.
Is Brillat-Savarin Cheese similar to Edam Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brillat-Savarin Cheese for Edam Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brillat-Savarin Cheese taste like Edam Cheese?
Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Edam Cheese is closer to almost no smell when young.
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 Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
Which should I choose, Brillat-Savarin Cheese or Edam Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is soft, while Edam Cheese is semi-hard, elastic.