Brillat-Savarin Cheese vs Gorgonzola Cheese

Brillat-Savarin Cheese is a soft cow-milk cheese from France, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Origin: Brillat-Savarin Cheese (France), Gorgonzola Cheese (Italy)
• Texture: Brillat-Savarin Cheese (Soft), Gorgonzola Cheese (Semi-soft, crumbly, blue-veined)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Gorgonzola Cheese (None)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Gorgonzola Cheese (2 to 3 months)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

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

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Gorgonzola Cheese brings sweet to savory character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Gorgonzola Cheese's nutty. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Brillat-Savarin Cheese for Gorgonzola Cheese?

In most recipes, Brillat-Savarin Cheese and Gorgonzola 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, crumbly, blue-veined. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Brillat-Savarin Cheese or Gorgonzola 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-soft, crumbly, blue-veined profile, Gorgonzola Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Gorgonzola Cheese comes from Italy. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Gorgonzola Cheese 2 to 3 months.

Is Brillat-Savarin Cheese similar to Gorgonzola Cheese?

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

Can I substitute Brillat-Savarin Cheese for Gorgonzola Cheese?

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

Does Brillat-Savarin Cheese taste like Gorgonzola Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Gorgonzola Cheese is closer to nutty.

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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

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

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is soft, while Gorgonzola Cheese is semi-soft, crumbly, blue-veined.