Brillat-Savarin Cheese vs Pérail Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Brillat-Savarin Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Brillat-Savarin Cheese (Semisoft), Pérail Cheese (soft)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Pérail Cheese (2 to 8 weeks)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

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

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Brillat-Savarin Cheese for Pérail Cheese?

Brillat-Savarin Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for soft. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Brillat-Savarin Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Pérail Cheese 2 to 8 weeks.

Is Brillat-Savarin Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brillat-Savarin Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does Brillat-Savarin Cheese taste like Pérail Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

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

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Pérail Cheese is soft.